Dawen

(Which are of course also vegan. Because that's how I have to do desserts, now.) I've made black bean brownies before, back when the only sensitivity I had was dairy. Haven't tried one since, but this looks promising. Original recipe from here. Makes 9-12 brownies.



1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
2 tbsp cocoa powder
1/2 cup quick oats (40g) [Substitutes: regular oats, flax meal]
1/4 tsp salt
1/2 cup pure maple syrup, honey, or agave
1/4 cup coconut or vegetable oil [Substitutes: nut butters]
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk)
optional: more chips, for presentation


Preheat oven to 350 F.

Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Sprinkle the optional extra chocolate chips over the top.

Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!