by Angela Stanford
These moist and delicious, flourless fudgy brownies are vegan and gluten free. Kids love them as much as adults. You would never know they are made with black beans!
One 15-ounce can black beans, drained and rinsed
4 1/2 tsp Ener-G Egg Replacer mixed with 6 tbsp warm water = 3 eggs
3 tablespoons sunflower oil
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract, optional
1/2 teaspoon baking powder
1/2 cup vegan chocolate chips, divided
1. Preheat the oven to 350°F. Lightly oil an 8 X 8-inch baking pan or dish set aside.
2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the egg replacer, oil, sugar, cocoa powder, vanilla, peppermint extract as desired, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.
4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.
Yield: 16 Servings
Serving Size: One brownie (2” by 2”)
I modified this now vegan recipe from a recipe by Liz Weiss and Janice Newell.