Teresa Sabga
Yield
16 servings

We have a secret: Behind the richest, fudgiest brownies, there's a can of black beans. But shhh! Don't tell anyone and they'll be none the wiser. All you really need is a blender to keep making delicious vegan, gluten-free brownies on demand. Talk about making cleanup a breeze, too!

How to Make It

Step 1

Preheat the oven to 350°. Lightly coat an 8-inch square pan with cooking spray.

Step 2

Using a sifter filled with cocoa powder, lightly dust the inside of your pan.

Step 3

Using a blender or food processor, pulse the beans, maple syrup, and vegetable oil together until completely smooth.

Step 4

Pulse in the remainder of your cocoa powder, baking powder, and salt.

Step 5

Pour the batter into the pan and bake for 18 minutes, or until a toothpick inserted in the middle comes out clean.

Step 6

GANACHE:

Step 7

Fill a saucepan with 2 inches of water and place it on the stove over medium heat.

Step 8

Place a heat-safe mixing bowl over the saucepan, making sure the water isn't touching the bottom of the bowl. Add chocolate chips and water to mixing bowl.

Step 9

Continuously stir with a rubber spatula or wooden spoon as the chocolate melts, usually about 10 minutes or until smooth.

Step 10

Remove from heat and let cool.

Step 11

Pour ganache over the brownies. Refrigerate for about 20 minutes, or until the ganache sets.

Step 12

Cut into squares and enjoy!

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