Makes 9-12 servings
Total time: 15 minutes
1½ cups (355 ml) cooked black beans or 15-ounce (425 g) can, drained and rinsed
2 tablespoons (30 ml) cocoa powder
½ cup (120 ml) quick oats
¼ teaspoon (1.25 ml) salt
1/3 cup (80 ml) pure maple or agave syrup
2 tablespoons (30ml) brown sugar
¼ cup (60 ml) coconut oil
2 teaspoons (10 ml) pure vanilla extract
½ teaspoon (2.5 ml) baking powder
1/2 - 2/3 cup (120-160 ml) chocolate chips
½ cup (120 ml) crushed walnuts
Preheat oven to 350°F/176.6°C.
Combine all ingredients except the chocolate chips in a good food processor, and blend until completely smooth. Really blend well (a blender can work if you absolutely must, but the texture - and eve the taste - will be much better in a food processor)
Stir in the chocolate chips and walnuts, then pour into a greased 8”x8” (20 cmx20 cm) pan.
Optional: sprinkle extra chocolate chips over the top.
Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!