Makes 6 servings
* Gluten-free if using gluten-free oats
2 cups canned black beans, rinsed
4 tbsp cocoa powder, unsweetened
½ tsp salt
½ cup oats
¼ cup maple syrup
⅓ cup coconut oil, melted
2 tsp vanilla extract
1 tsp baking powder
½ cup dairy-free dark chocolate chips (optional)
Preheat oven to 175C/350F.
Place all ingredients, except chocolate chips into a food processor. First pulse until mixed, then blend until smooth. If the mixture is very thick, add a drop of water.
Empty into a large bowl and fold in the chocolate chips.
Cover 20cm x 20cm (8’x8’) brownie tray with parchment paper.
Pour batter into prepared tray.
Bake 20-25 minutes until a knife comes out clean.
Let cool for 10-15 minutes before cutting.
These are delicious served with defrosted frozen berries.
If you can’t find chocolate chips you can just leave them out, or just break up ½ cup of a dark chocolate bar.
You’ll need a high-powered processor for this to get a smooth texture.
Any leftover beans can be frozen.