Vegan Black Bean Brownies

Ingredients: 15.5 ounces black beans rinsed and drained ½ cup superfine almond flour ½ cup cacao powder or cocoa powder 1 teaspoon baking powder ½ cup tahini ⅓ cup maple syrup Ingredients: 15.5 ounces black beans rinsed and drained ½ cup superfine almond flour ½ cup cacao powder or cocoa powder 1 teaspoon baking powder ½ cup tahini ⅓ cup maple syrup

Ingredients continued: ½ teaspoon vanilla extract ¼ teaspoon almond extract ½ teaspoon salt 1 cup semi-sweet chocolate chips divided Coconut oil (optional - if not using parchment paper) Ingredients continued: ½ teaspoon vanilla extract ¼ teaspoon almond extract ½ teaspoon salt 1 cup semi-sweet chocolate chips divided Coconut oil (optional - if not using parchment paper)

Mix all ingredients except the chocolate chips in a food processor. Fold in the chocolate chips, reserving ¼ cup. Mix all ingredients except the chocolate chips in a food processor. Fold in the chocolate chips, reserving ¼ cup.

Oil a 7 ½" x 9 ½" (or similar size) baking dish with coconut oil, or line it with parchment paper. Spread mixture into baking dish. Sprinkle the reserved chocolate chips on top. Oil a 7 ½" x 9 ½" (or similar size) baking dish with coconut oil, or line it with parchment paper. Spread mixture into baking dish. Sprinkle the reserved chocolate chips on top.

Bake at 350° for 25-30 minutes. Stick a toothpick in the brownies to test them, keeping in mind you may hit a chocolate chip so it may not appear clean. Bake at 350° for 25-30 minutes. Stick a toothpick in the brownies to test them, keeping in mind you may hit a chocolate chip so it may not appear clean.

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