Ingredients

The following ingredients have 9 Servings
  • ½ cup coconut oil, (melted)
  • 15 oz can black beans
  • 4 tablespoons water ((see note))
  • 1 cup granulated sugar
  • ¾ cup dairy-free chocolate chips
  • ¼ cup cocoa powder
  • 1 tablespoon ground flaxseed
  • 1 teaspoon cornstarch
  • ½ cup all-purpose flour ((substitute gluten-free baking flour))

Instruction

  • Preheat oven to 350°F/175°C. Spray a 9-inch square baking pan with vegetable cooking spray.
  • Combine the coconut oil, black beans, and water in a food processor. Pulse until smooth.
  • Add the sugar and chocolate chips to the food processor. It will be a bit bumpy, but pulse for a few seconds (up to 20 to 30 seconds) to break up the chocolate chips. You can always chop the chocolate chips into pieces on a cutting board if you prefer not to put your food processor to the test.
  • Add in the cocoa powder, flour, ground flax, and cornstarch. Give the mixture one more pulse until the ingredients are combined.
  • Pour the brownie batter into the prepared pan, using a spatula to distribute it equally across the pan. Bake for 40 to 45 minutes, until a tester inserted in the middle, comes out clean.
  • Once the brownies are done, remove them from the oven and set them aside to cool before serving. The brownies will firm up as they cool.
  • Store brownies in an airtight container in the fridge for up to 5 days. Individual brownies can be frozen. Allow them to cool, slice them, and place them on a tray. Place in the freezer for 30 minutes. Then transfer to a freezer bag. They will keep in the freezer for up to 2 months.