Double Chocolate Caramel Black Bean Brownies

• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 2 Tablespoons Coconut Oil, Plus More For Greasing
• 1/2 cups Melted And Cooled Dark Chocolate
• 1/4 cups Oat Flour
• 1/2 cups Cane Sugar
• 1 whole Flax Egg
• 1/2 teaspoons Baking Soda
• 6 whole Caramel Candies, Halved
• 1 bunch Dark Chocolate Chunks, For Topping
• 1 pinch Sea Salt For Topping

1. Preheat oven to 350u0b0F and lightly coat an 8x8 baking pan with oil (or butter, if not vegan).
2. In a high-powered blender or food processor, toss black beans, coconut oil, and dark chocolate. Blend until smooth, then add flour, sugar, flax egg, and baking soda. Pulse until just combined.
3. Transfer batter to the 8x8 baking pan and bake for 20-22 minutes. Sprinkle caramel pieces and dark chocolate chunks over the top. Bake for an additional 1-2 minutes. If an inserted toothpick comes out clean, remove brownies from the oven and cool before serving. Sprinkle with sea salt.

black beans, coconut oil, chocolate, ubc, sugar, egg, baking soda, caramel candies, chocolate, salt

Taken from tastykitchen.com/recipes/desserts/double-chocolate-caramel-black-bean-brownies/ (may not work)