Vegan Black Bean Brownies

This is a flourless vegan brownie recipe which is also gluten free. The texture is a bit like fudge from adding some of the liquid from the black beans and is very rich from the dark chocolate. A perfect PMS food if you ask me ;)

Ensure the beans you buy are canned in water without any preservatives. I buy beans, preserved in water in carton packaging.

Oven: 175 C
Baking time: 15-20 minutes depending on the thickness and size of the oven dish

Ingredients:

• 230 grams of canned black beans, rinsed (keep the liquid from the can or package)
• 100 grams of dark chocolate
• 1.5 dl oats
• 1 pc over-ripe banana
• 3 tbsp cacao powder
• 1 tsp baking powder
• 1/2 – 1 dl date syrup (depends on how sweet you like your brownies to be, I adjust to less than 1 dl since I love the rich chocolate taste)
• 3 tbsp liquid from the beans (the water in which the beans were preserved)
• 1 pinch of Himalayan pink salt
• Coconut oil for greasing a pan.

For decoration:

• 60 grams of dark chocolate
• walnuts

Directions:

• Chop the dark chocolate into smaller pieces.
• Add everything except the dark chocolate to a food processor. Process for 10 minutes or until smooth.
• Add the 100 grams of the chopped dark chocolate and process until as smooth as possible. The batter should be smooth and fluffy.
• Add the batter to a greased oven dish.
• Place in the middle of a preheated oven an bake for 15-20 minutes depending on the size of your dish.
• Remove the cake brownie from the oven and add the chopped chocolate on top of the cake. Let it melt and spread the melted chocolate in a thin even layer on the cake, then add walnuts.
• Let the cake cool off prior to serving or slicing the brownies.
• Store in the fridge, in an airtight container.