Ingredients

The following ingredients have 4 Servings
  • 2 TBS ground flaxseed
  • 5 TBS water
  • 2 TBS powdered peanut butter
  • ¼ cup cocoa powder
  • ¼ cup coconut sugar
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 15 oz can black beans, rinsed and drained
  • ¼ cup coconut oil
  • ¼ cup honey or maple syrup for strictly vegan
  • 1 tsp vanilla
  • ½ cup chocolate chips
  • ¼ cup peanut butter (melted)

Instruction

  • Preheat your oven to 350 degrees F. Grease a 9x9” baking pan, set aside.
  • In a small bowl, mix 2 TBS ground flaxseed with 5 TBS hot water. Set aside for at least 5 minutes. After 5 minutes it should be gelatinous and have the consistency of beaten eggs.
  • In another small bowl, mix together your dry ingredients (powdered peanut butter, cocoa powder, coconut sugar, baking powder, baking soda and salt). Set aside.
  • Add your rinsed and drained black beans, coconut oil and honey to your Vitamix (preferred) or food processor fitted with an “S” blade. Blend until well combined.
  • Add vanilla and dry ingredients and blend until well combined.
  • Add your flaxseed mixture and blend until completely smooth (the smoother the better)!
  • Mix in your chocolate chips by hand.
  • Pour batter into your greased 9x9” baking pan.
  • Drizzle the melted peanut butter over the top and swirl it around!
  • Bake in your preheated oven for 25-30 minutes. The sides will spring back when touched, but the middle may still be a little jiggly. Shorter bake time = gooier brownies.
  • Place on a wire rack until cooled enough to eat. Cut and serve!
  • Store in an airtight container in your refrigerator for up to 1 week (but I guarantee they won’t last that long)!