brownie - double chocolate

By tinathorn

Ingredients

• 1 can 15.5 oz black beans or 250 grams cooked black beans
• 3/4 cup (60 grams) unsweetened cocoa
• 2/3 cup raw sugar
• 1/2 cup Gluten free Bobs Red Mill rolled oats
• 1/4 cup (60 ml) sunflower oil
• 2 tsp baking powder
• 1/4 cup Chia seeds
• 1 1/4 cup water
• 2 oz Ghirardelli 100% cacao unsweetened chocolate bar

Details

Servings 16
Preparation time 10mins
Cooking time 60mins
Adapted from roxanashomebaking.com

Preparation

Step 1

Heat the oven to 350F. Line a 11X7 inch baking pan with parchment paper.

In a small bowl mix the chia seeds with the water until becomes gelatinous.

Drain and rinse the beans and place them in the food processor with the oats, sugar, cocoa, oil and baking powder. Mix until it becomes a think paste.

Add the chia seed mixture and pulse a couple of times.

With a spatula incorporate the chocolate and pour the mixture into the prepared pan.

Bake in preheated oven for 40-45 minutes.

I would have loved to add some instant coffee to the mixture. More than half of the brownies were eaten by kids so I didn't.

They freeze very well. Just leave a couple of minutes at room temperature before eating.