Fudgy Mocha Mint Brownies

Description

15 ounces can of black beans (drained and rinsed)

2 tablespoons ground flaxseed

6 tablespoons brewed decaf coffee (cooled)

4 tablespoons Coconut Oil (melted)

1 cup Cocoa Powder

1 teaspoon Vanilla Extract

1⁄3 cup Dark Amber Maple Syrup

1⁄4 cup Coconut Sugar

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1⁄4 teaspoon Sea Salt

1⁄2 cup dairy-free semisweet chocolate chips

1 tablespoon fresh mint (diced)

Recipe adapted from Minimalist Baker's Vegan Peanut Butter Swirl Brownies.

Preheat oven to 375 degrees.
Create your flax eggs by mixing together the ground flaxseed and brewed coffee. Refrigerate for 15 minutes before adding into the batter.
Drain and rinse black beans, then put in a large mixing bowl with coconut oil. Use an immersion stick blender (or a food processor will work) to puree the beans until smooth.
Add in all remaining ingredients, including flax eggs, and stir.
Use non-stick spray or additional coconut oil to grease the bottom of a 9 x 9 baking pan.
Pour in batter and bake for 30 minutes or until a knife comes out clean. The top edges of the brownies should start to come away from the pan.
Allow to cool for at least 30 minutes before slicing.

Yields 9 Brownies

Nosh and Nourish