Black Bean Brownies

• 15 ounces, weight Can Black Beans, Rinsed And Drained
• 2 Tablespoons Cocoa Powder
• 1/2 cups Quick Oats
• 1/4 teaspoons Salt
• 1/3 cups Pure Maple Syrup
• 3 teaspoons Stevia Baking Blend
• 1/4 cups Coconut Oil Or Vegetable Oil
• 2 teaspoons Pure Vanilla Extract
• 1/2 teaspoons Baking Powder
• 1/2 cups Vegan Semi Sweet Chocolate Chips Or Regular

1. Preheat oven to 350 F. You will need a food processor for this recipe. You can use a blender but a food processor will puree the beans better. Also, the original recipe says to use an 8x8 square pan but I found the brownies were too thin with this size pan. I used an 8x6x2 pan.
2. 1. Rinse the black beans well and drain the water. Place the beans in a food processor and add all of the remaining ingredients except the chocolate chips (cocoa powder, quick oats, salt, maple syrup, stevia, oil, vanilla extract, and baking powder) and pulse for 3-5 minutes until the batter is smooth and all ingredients are well incorporated.
3. 2. Fold in the chocolate chips using a rubber spatula and turn the mixture into the pan. Smooth out the batter and bake for 15-20 minutes. Then remove the pan from the oven and set it on a wire rack. Let brownies cool for 10 minutes. (I placed mine in the refrigerator because the brownies were very moist and gooey.)
4. Recipe adapted from Chocolate Covered Katie.

black beans, cocoa, oats, ubc, maple syrup, baking blend, ubc, vanilla, baking powder, sweet chocolate chips

Taken from tastykitchen.com/recipes/desserts/black-bean-brownies-3/ (may not work)