vegan gluten-free black bean brownies

9/20/2015

these rich brownies have become a favourite of ours!
we've brought them to potlucks, family dinners, and other gatherings too!

ingredients:

1 15 oz. can (1 3/4 cups) black beans, well rinsed and drained
2 large flax eggs (2.5 Tbsp flaxseed meal + 6 Tbsp water)
3 Tbsp coconut oil, melted (or sub other oil of choice. For slightly denser brownies, add 2 oz of unsweetened Baker's chocolate to the oil while it is melting. The batter will be thicker and may need and additional 1 Tbsp of water during pureeing.)
3/4 cup cocoa powder (The higher quality the better)
heaping 1/2 cup coconut sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
1 1/2 tsp baking powder (alternative for those with corn allergies: 1/2 tsp + 1/4 tsp cream of tartar and 1/4 tsp + 1/8 tsp baking soda)

Preheat oven to 350° F.
Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and thoroughly drained your black beans at this point.
Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
Add remaining ingredients and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
If the batter appears too thick, add a tablespoon or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides.
Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.

Store in an airtight container for up to a few days. Refrigerate to keep longer.