1 can of BLACK BEANS
1 cup of Chickpea Flour
2 oz OF
BAKING CHOCOLATE
1 cup DAIRY FREE CHOCOLATE CHIPS (half to blend, half to mix
in/top with)
2 tbsp MAPLE SYRUP
1/4 cup VEGAN BUTTER
½ -2/3 cup of SUGAR
2 EGGS
2 tbsp COCOA POWDER
pinch of SALT
2 tbsp COCOA POWDER
pinch of SALT
1 TBSP OF GROUND COFFEE
splash of VANILLA EXTRACT
METHOD:
1. Prepare your ingredients.Melt chocolate and butter, puree black beans.Set aside.
2. Preheat oven to 350 F and grease an 8×8 pan. In a large mixing bowl, mix/blend together eggs, sugar, coffee and vanilla extract until smooth. Add beans, chocolate/butter and gradually all remaining ingredients,add half of the chocolate chips to the batter and stir, until it resembles a thick brownie batter, very slowly add a little milk of choice (or water) if it's too thick until the desired texture is reached. Smooth evenly into the prepared pan, then press in some the rest of the chocolate chips the if desired. Bake 25-30 minutes, then remove from the oven. Let cool for at about 10 minutes. After a day, leftovers should be stored in the fridge for freshness. Enjoy!!!
splash of VANILLA EXTRACT
METHOD:
1. Prepare your ingredients.Melt chocolate and butter, puree black beans.Set aside.
2. Preheat oven to 350 F and grease an 8×8 pan. In a large mixing bowl, mix/blend together eggs, sugar, coffee and vanilla extract until smooth. Add beans, chocolate/butter and gradually all remaining ingredients,add half of the chocolate chips to the batter and stir, until it resembles a thick brownie batter, very slowly add a little milk of choice (or water) if it's too thick until the desired texture is reached. Smooth evenly into the prepared pan, then press in some the rest of the chocolate chips the if desired. Bake 25-30 minutes, then remove from the oven. Let cool for at about 10 minutes. After a day, leftovers should be stored in the fridge for freshness. Enjoy!!!
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