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It turns out that black beans can give your brownies that fudgy texture, without having to add oil or vegan butter. This vegan dessert from the Plantifully Lean cookbook sneaks in protein and fiber under the guise of the beloved chocolate baked good.
2 (15-ounce) cans black beans, drained and rinsed 1⁄2 cup unsweetened cocoa powder 1⁄2 cup whole wheat flour 1⁄2 cup unsweetened applesauce 1⁄2 cup maple syrup 3 tablespoons powdered vegan egg replacer 2 teaspoons vanilla extract 1 teaspoon baking powder 1⁄2 teaspoon salt 1⁄2 cup vegan mini chocolate chips
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by Henry Firth and Ian Theasby
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