Name: Vegan Black Bean Brownies
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 16 servings
Ingredients: 2 null flax egg ((2 Tablespoons Ground Flaxseed + 6 Tablespoons Hot Water)); 2 cans black beans (Drained and Rinsed); 0.5 cup canola oil ((120ml)); 2 teaspoons vanilla extract; 0.5 cup all purpose flour ((63g)); 0.75 cup cocoa powder ((65g) Unsweetened); 1.5 cups white granulated sugar ((300g)); 1 teaspoon baking powder; 0.5 teaspoon salt; 1 teaspoon instant coffee powder (Optional*); 1 cup vegan chocolate ((175g) plus more to place directly on top of the brownies)

Instructions

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1

Preheat the oven to 350°F (180°C). Spray a 9x9 square dish with [non-stick spray] and line it with [parchment paper] so that there is overhang on either side. Set it aside.
2

Prepare your ground flaxseed (2 tbsp) with hot water (6 tbsp) to make eggs (2 flax). Let it sit for a minute to become gloopy.
3

Drain and rinse your cans black beans (2 (15-ounce)) and then add them to the food processor along with your eggs (2 flax), canola oil (0.5 cup) and vanilla extract (2 teaspoons) and process until well mixed.
4

Transfer the mix to a mixing bowl and add in the all purpose flour (0.5 cup), cocoa powder (0.75 cup), white granulated sugar (1.5 cups), baking powder (1 teaspoon), salt (0.5 teaspoon) and instant coffee powder (1 teaspoon) and mix into a thick batter.
5

Add the vegan chocolate chips (1 cup) and fold them in.
6

Transfer to your prepared 9x9 square dish and smooth down.
7

Sprinkle more [vegan chocolate chips] directly on top of the brownies.
8

Bake for 40 minutes. The tops of the brownies should be shiny and cracked and dry.
9

Allow to cool for a few minutes before lifting the brownies out using the [parchment paper] overhang and place them on a cutting board.
10

Allow to cool completely before cutting into squares.