Ingredients

• 1 ounce black beans, drained and rinsed
• 0.5 cup cocoa powder
• 0.75 cup coconut sugar
• 0.333 cup vegetable oil
• 1 teaspoon vanilla extract
• 0.75 cup all-purpose flour
• 0.5 teaspoon baking powder
• 0.25 teaspoon sea salt
• 0.5 cup vegan dark chocolate chips
• 1 tablespoon cocoa powder for finishing

Steps

1. Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper, allowing it to overhang the sides for easy removal.
2. Drain and rinse the canned black beans thoroughly under cold water, then add to a food processor or blender with 1/4 cup water.
3. Blend the black beans until completely smooth, about 1 minute, scraping down the sides as needed.
4. Pour the black bean puree into a large mixing bowl.
5. Add the coconut sugar, vegetable oil, and vanilla extract to the bowl and whisk together until well combined and smooth.
6. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.
7. Pour the dry ingredients into the wet ingredients and gently fold together with a rubber spatula until just combined, about 10-12 strokes. Do not overmix.
8. Fold in the vegan dark chocolate chips until evenly distributed throughout the batter.
9. Pour the batter into the prepared baking pan and spread evenly with a spatula.
10. Bake in the preheated 350°F oven for 28 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Do not overbake.
11. Remove the pan from the oven and allow the brownies to cool completely in the pan for at least 30 minutes before cutting.
12. Use the parchment overhang to lift the brownies from the pan and place on a cutting board.
13. Cut into 12 equal squares and dust lightly with cocoa powder just before serving.