Brownie Points: Fudgy Black Bean Brownies

Grab this

• 1 can (398 mL) no-salt-added black beans, drained and rinsed
• 1/2 cup pure maple syrup
• 1/3 cup packed brown sugar
• 1/4 cup neutral cooking oil
• 1/4 cup unsweetened oat milk
• 2 teaspoons vanilla extract
• 1 cup oat flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/3 cup dairy-free dark chocolate chips

Do this

1. Heat the oven to 175°C (350°F). Line an 8-inch square baking pan with parchment paper, leaving some overhang for lifting.
2. Add the black beans, maple syrup, brown sugar, oil, oat milk and vanilla to a blender or food processor. Blend until completely smooth, stopping to scrape down the sides as needed.
3. Add the oat flour, cocoa powder, baking powder and salt. Blend briefly, just until no dry streaks remain.
4. Stir in most of the chocolate chips by hand. Spread the thick batter evenly in the prepared pan and scatter the remaining chips over the top.
5. Bake for 24 to 28 minutes, until the edges look set and a toothpick inserted near the centre comes out with moist crumbs rather than wet batter.
6. Cool in the pan for at least 30 minutes. Lift out using the parchment, cut into 12 squares and serve. The brownies become even fudgier as they cool.