Black Bean Brownies

• servings: 9 servings
• total time: 14 minutes

Ingredients

1 can black beans, (or 1 1/2 cups cooked)

2 tbsp cocoa powder, (plus optional 2 tsp dutch)

1/2 cup quick oats

1/4 tsp salt

1/2 cup pure maple or agave syrup

1/4 cup oil (or 1/3 cup peanut butter)

2 tsp pure vanilla extract

1/2 tsp baking powder

1/2 cup to 2/3 cup chocolate chips – not optional

1/4 cup nut butter

Directions

Preheat oven to 180 C. Line an 8x8 pan with parchment.

Drain and rinse the beans very well, and pat dry.

Combine all ingredients (except chips and 1/4 cup nut butter) in a food processor, and blend until completely smooth.

Stir in the chips, then pour into a greased 8×8 pan.

Gently warm the nut butter until it is easily stir-able, then drop spoonfuls onto the batter and swirl with a spoon.

You can also sprinkle some chocolate chips on top for presentation. Bake on the center rack 14 minutes – let the still-undercooked brownies cool 10 minutes, then refrigerate overnight, during which time they firm up considerably and also taste much sweeter and richer.