BLACK BEAN & OAT BROWNIES tasty, fudgy, vegan brownie recipe

Black Bean and Oat Brownies - a tasty, fudgy vegan brownie recipe that your whole family will love.
Free of butter and refined sugars, this easy recipe is made with oat flour, cocoa powder, and black beans. Dairy-free, gluten-free, and absolutely delicious!

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TIME STAMPS
0:00 Intro
0:28 Getting Started
0:47 Combining Dry Ingredients
1:16 Prepping Black Beans
1:30 Combining Wet Ingredients
1:51 Combining Wet and Dry Ingredients
2:05 Adding Stir-Ins
2:32 Bring It All Together
2:57 Bake In Oven For 30-35 Minutes
3:14 Making the Icing
4:02 Icing the Brownies
4:30 Serve and Enjoy

3/4 cup oat flour or white whole-wheat flour
1/2 cup cocoa powder sifted
1/2 tsp kosher salt
1 tsp baking powder
15 oz can of black beans drained and rinsed
3/4 cup water
3/4 cup maple syrup
1 tbsp vanilla extract
1/2 cup chocolate chips* optional
1/3 cup chopped walnuts
cooking spray
Chocolate Icing
1/2 cup unsweetened cocoa powder
2 tbsp coconut oil melted
1/4 cup maple syrup
1 tsp vanilla extract

Preheat oven to 350F and coat an 88-inch baking pan with coconut oil or cooking spray. In a large bowl combine oat flour, cocoa powder, salt, and baking powder.

In a blender, combine black beans, water, maple syrup, and vanilla extract. Blend until everything is combined and the beans are broken down. This will be a very liquid-y mixture.

Pour the bean mixture into the dry ingredients and mix until everything is well combined. Stir in the nuts and the chocolate chips.

Pour mixture into greased pan and pop in the oven for 30 minutes or until a toothpick inserted in the center of the pan comes out clean.

While the brownies are baking, make your icing by simply combining the unsweetened cocoa powder, coconut oil, maple syrup, and vanilla in a small bowl. Mix until you have a thick, rich chocolate icing. Once the brownies have cooled completely, spread the icing all over the top of the brownies. Cut into 16 squares and enjoy!

Notes
*Use dairy-free chocolate chips for vegan brownies.

Store cooked and cooled brownies in an airtight container at room temperature for a day or two, and then in the fridge for a week or so, or in the freezer for 3 months.

To serve, thaw, if necessary, then enjoy chilled, room temperature, or warmed in the microwave.

NUTRITIONAL ANALYSIS
Serving: 1brownie | Calories: 197kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 184mg | Potassium: 249mg | Fiber: 5g | Sugar: 19g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

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