This surprisingly decadent recipes is courtesy of So Vegan
Makes 12 delicious gluten-free brownies.
1 can black beans (240g drained weight)
1 cup brown sugar (suitable for vegans)
3 tbsp cocoa powder
1/2 cup walnuts
1 tsp baking powder
1 tsp vanilla extract
1 tbsp coconut oil (plus more for greasing)
Large pinch of salt
150g dark chocolate (suitable for vegans) – that’s about half a bag of chocolate chips
1. Preheat oven to 180°C (350 degrees Fahrenheit) and grease a 12-slot muffin tray with coconut oil.
2. Drain and rinse beans, then add beans, avocado, sugar, cocoa powder, half the walnuts (1/4 cup), baking powder, vanilla extract, coconut oil and the salt to a food processor.
3. Melt 120g of the dark chocolate in a double boiler, then transfer to the food processor.
4. Combine ingredients in the food processor for 1-2 minutes.
5. Evenly distribute the mixture into the muffin tray (roughly one heaped tablespoon per slot).
6. Cut remaining chocolate into 12 pieces and put one piece on top of each brownie, pushing down gently on each piece of chocolate so they become partly submerged in the mixture.
7. Finely chop the remaining walnuts and sprinkle over brownies. I think walnuts are the devil, so I skipped this garnish steps but kept them in the mix.
8. Place muffin tray in oven for 20-25 minutes (we take them out after 22 minutes). Yo, baking time greatly varies depending on altitude. I’m at about 5,000 feet and these took a solid 50 minutes to bake in my gas oven.
9. Leave to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Gently loosen the brownies out of the tin with the thin end of a fork.
This is where a food processor (or food professor as my BFF calls it) comes in WAY handy. You could surely try this in a blender but you better have something beefy, like a Vitamix or Blendtec to get the job done.