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How to Make Flourless Black Bean Brownies (Vegan/Gluten Free)

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Chowhound’s Guillermo Riveros tested making black bean brownies - watch the video to see the final result, and scroll down for the full recipe. These healthyish gluten-free and flourless treats celebrate a protein-packed super food (black beans), are quick and easy to make, have a little Mexican chocolate flare, and are guaranteed to blow your mind.

Mexican Chocolate Black Bean Brownies

1 15oz. can of black beans (drain and rinse very well)
2 tbsp cocoa powder
½ cup quick oats
¼ tsp salt
½ tsp cinnamon
¼ tsp chili powder
½ cup of pure maple syrup (you can swap for honey or agave syrup - or if preferred use 2 tbsp of sugar or a sugar substitute)
¼ cup melted refined coconut oil
2 tsp pure vanilla extract
½ tsp baking powder
⅔ cup chocolate chips (use dairy-free dark chocolate chips to keep it vegan)
Recommended: make them extra chocolatey and pretty by topping with more chocolate chips, morsels or shavings.

Preheat oven to 350º F.
Combine all ingredients except chocolate chips in a food processor.
Blend really well until batter looks properly combined and smooth.
Stir in the chips, then pour into a greased 8x8 pan.
Bake the black bean brownies 15-18 minutes.
You can cut and try them after 15 minutes, but I highly recommend to let them set covered in the refrigerator overnight.

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