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Adriann made these for one of the gathers at Fudgy Black Bean Chocolate Browniesmy place. They were so delicious and moist. I think I ate a third of the pan by myself, only to pay for it the next day. It was extremely difficult to taste the beans in them at all unless I was really looking for their flavor. Even then, I only found it in slight hints, since these brownies are so chocolaty. Thankfully she gave me the recipe, so now I’m sharing it with you all.

I have, of course, adapted them to have lower fat and sugar contents. I really like using sugars with lower glycemic index values and swapping out at least some oil for fruit puree. I have yet to use many vegetable purees,  other than zucchini or pumpkin.

Black Bean Chocolate Brownies
Adapted from Fudgy Black Bean Brownies

15 oz Black Beans, drained, rinsed
OR 1 1/2 – 2 C Dried Black Beans, cooked, drained, rinsed (cooked are better than canned)
3 T Golden Flax or White Chia Seeds (really any color is fine)
9 T Filtered Water
3 T Smooth Apple Sauce
3/4 C Sucanat
1/2 C Unsweetened Cacao Powder
1 – 1 1/2 tsp Vanilla Extract
1/2 tsp Baking Powder
1 Pinch Sea Salt
1/2 C Vegan Dark or Semi-Sweet Chocolate Chips, divided*
1/2 C Roasted Walnuts or Pecans, chopped, optional

*For more chocolaty brownies, add 1/2 cup more chocolate chips! Just make sure to divide all of the chips in half.

In a spice grinder, powder the seeds. Mix the seeds and water with a fork in a medium sized bowl to form the “eggs”. Set this mixture aside for 15 minutes. You want a thick egg-like consistency, so adjust your water to seed ratios accordingly. Mix in more ground seeds if the the “eggs” are not thick enough.

Preheat the oven to 350°F. Lightly oil a glass 8 inch square baking pan or dish. You can also dust it with a flour of your choice or cacao powder if you like. Set the pan aside.

In a food processor, puree the beans until they are smooth and creamy. Add in the seed “eggs”, canola oil or apple sauce, sucanat, cacao powder, vanilla extract, baking powder and salt and mix until the batter is smooth. While pulsing the processor a few times, add in the nuts and half of the chocolate chips until they are incorporated.

Pour the batter into the prepared pan, and evenly distribute it. Smooth the top of the batter out with the back of a large spoon or a rubber spatula. Sprinkle on the remaining half of the chocolate chips over the top of the batter.

Bake the batter for 30 to 35 minutes or until the brownie edges shrink away from the sides of the pan. Test for doneness with a toothpick. If it comes out from the center of the pan clean, the brownies are done! Remove the brownies from the oven, and cool them in the pan for at least 15 to 30 minutes on a wire rack before cutting into 2-inch squares and serving them.