Makes 15-20 brownies
2 Tbsp ground flax or chia plus 1/3c water
Two 15 oz canned black beans, raised, drained (3 C)
3/4-1 C maple syrup or monk fruit syrup
1/2 cup melted coconut oil or avocado oil
2 T vanilla extract
1 teaspoon fine sea salt
1 cup gluten free flour
1/2 C cacao powder
1 tsp baking powder
1/2 tsp baking soda
1½ C vegan chocolate chips (divided)(9 oz bag stevia-sweetened Lily’s chocolate chips)
Mix ground flax or grounds chia with water and set aside to thicken.
Preheat oven to 350 F. Line a brownie pan (9 inches x 13 inches) with parchment paper. Set aside.
In a food processor, add black beans, maple syrup or monk fruit syrup, coconut oil, flax or chia gel, vanilla and salt. Blend on medium/high speed for 45 seconds or until it forms a batter-like texture. You will still notice some pieces of black beans skin.
In a medium bowl, add the dry ingredients except the chocolate chips. Add to food processor. Blend on medium speed for 30 seconds or until the well incorporated. Remove the blender blade, pour in 3/4 C dark chocolate chips and incorporate into the batter using a spatula.
Transfer the brownie batter into the prepared pan and spread evenly using a spatula.
Bake about 20 minutes on convection mode and a little more if you don’t have convection. Have a look a few minutes beforehand just in case. Brownies are ready when the top is set.The batter will crack. Stick a knife in the middle and it should come out clean.
Remove from the oven. Place on a rack to cool and sprinkle remaining chips evenly on top. Let cool for 15 minutes. This step is very important to ensure the brownies hold and don’t crumble. Don’t skip itJLiftout the parchment paper from the pan to release the brownies and transfer onto a cooling rack.
Note:Store the brownies in an airtight container for up to 4 days in the fridge or 2 days at room temperature. You can freeze the brownies, defrost 3 hours before.
recipe by Sara and Mary