Black Bean Brownies
- Black Beans 2 - 15oz cans drained and rinsed
- Flax Meal ¼ cup (32g)
- Milk Alternative of choice ¼ cup (60ml)
- Cocoa Powder (I used Dutch process) 1 cup (90g)
- Baking Soda 1 teaspoon (5g)
- Baking Powder 1½ teaspoon (7g)
- Maple Syrup ½ cup (120ml)
- Vegan Butter 3 Tablespoons (42g)
- Brown Sugar ¼ cup (53g)
- Vegan Chocolate Chips ½ cup
- Walnuts ½ cup
- Melt the vegan butter and then combine all the ingredients (except the nuts and chips) together in a food processor and process smooth.
- Spread the batter into a lightly greased and parchment lined 8" X 8" baking pan
- Sprinkle the nuts & chips on top
- Bake in a preheated 350°F oven for approximately 35 - 45 minutes.
- Cool before removing from the pan then cut into desired portion size
Store brownies at room temperature in an airtight container for up to 4 days
Refrigerate for longer storage or freeze wrapped well for up to 1 month
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/black-bean-brownies/
3.5.3226