chocolate brownies

Here's a plant based version of that delicious chocolate treat that a lot of people love, the chocolate brownie.
I've made this before, but I decided to revise the recipe and try to improve it.  
So here it is, I think it's a good version. It's gluten free, totally plant based, and uses a secret ingredient which you will never guess by tasting it.
It also produces a fudgey and chocolatey treat that you don't feel completely guilty eating.
So, give it a go and let me know what you think.

Chocolate Brownie
Makes 10

Ingredients


1 400g can black beans, rinsed and drained
2 1/2 TBS flaxmeal
6 TBS warm water
3 TBS coconut oil, melted (or sub other oil of choice)
3/4 cup raw cacao powder (or good quality cocoa)
1/4 tsp Himalayan pink salt
1 tsp pure vanilla extract
1/2 cup coconut sugar* (you could also use brown sugar)
1 1/2 tsp baking powder
toppings of choice, I used walnuts, flaked almonds & dairy free chocolate chips.

Method

Preheat oven to 180 degrees Celcius.
Lightly grease a 12 capacity muffin pan & set aside, I only got enough for 10!
Prepare flax egg by combining flax and water in a small bowlthen let rest for a few minutes.
After about 5 minutes, add all ingredients except for toppings, to a food processor and puree until really smooth.  You will need to scrape down the sides a couple of times to make sure all ingredients get incorporated.
If the batter is too thick, add a tablespoon of water and pulse again. The batter needs to be thick, think mousse consistency.
Place about 2 tablespoons of batter into each muffin tin and smooth the tops.
Sprinkle on your toppings and place in the oven for about 25 minutes, no more!
Remove from oven and let cool for 30 minutes before removing from pan. 
Be gentle when taking them out as they may still be a little soft. 
I found them to be fudgey which i love, so hope you like it too.
They keep well in an airtight container for up to a few days. Refrigerate to keep longer.
You could also warm them up a little and serve them with a dollop of vanilla ice cream, vegan of course!

*You may need to adjust the sweetness, this amount of coconut sugar was enough for me, but for some it may not be enough. I suggest adding either more coconut sugar, or 1/4 cup more of brown sugar.  You could also try using stevia powder if you're trying to watch your caloric intake, although I don't know how this would make the end texture as I haven't tried it myself.  Another option would be to use brown sugar, and then possible add just a TBS of stevia.  Good luck!

Peas, love and mungbeans

xxb