xocolatl agave fudge brownies

22 Feb

A recipe for my ‘desert plants’ themed dinnershare meal… I’ve wanted to try black beans in a brownie for a while now, but without caring if they are gluten-free or low carb- and I thought they would go great with a Mexican chocolate brownie. I baked them a little too long so they were a bit dry, but all in all very flavorful and a nicely textured, pretty brownie without even a hint of black bean weirdness.

1 can black beans, drained & rinsed well
1/3 cup flour
1 cup cold water (OR 1 1/2 cups if using sugar)
1 bag vegan chocloate chips
1 1/2 cups agave nectar (OR 2 cups sugar for cheaper)
1/2 tsp. salt
1 tsp. vanilla
1/2 cup oil
1 1/2 cups flour
1/2 tsp. baking soda
1 tsp cinnamon
1/4 tsp chili powder

Preheat your oven to 350.

Thoroughly rinse and drain the black beans. In a blender or food processor, puree the black beans, flour and water until smooth. Pour it into a medium-large sauce pan, and whisk constantly over low heat until it thickens. This takes about 5 minutes. Turn off heat and stir in the chocolate chips, salt, vanilla and agave nectar, until the chocolate chips are melted. Fold in the oil, then baking soda and spices, then remaining flour.

Spread evenly in a greased 13×9 baking pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

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