Brownies hold a lot of “firsts” in all of our lives.  Some of our earliest memories involve baking boxed brownies with our parents and usually eating them straight from the pan.  One of the first vegan dessert recipes we ever tried out while transitioning to veganism was for black bean brownies (we will call them B.B. brownies from now on).  They were all the rage in the vegan community a few years back since they were on the healthier side, easy to make, and very easily made gluten free.  When we first attempted making these we were quite skeptical that our finished product would be sweet refried beans, but were pleasantly surprised that you cannot detect any bean flavor in these delicious morsels whatsoever.
For our brownie recipe we decided to make them lower in fat in than some of the other B.B. brownie recipes using only a Tablespoon of coconut oil and supplementing unsweetened applesauce in its place for added moisture.  The vegan egg we used was a “chia egg,” but flax eggs seem to work just as well.  We added chocolate chips to ours to make them “double chocolate-y” and even more rich, but feel free to add nuts in its place or omit.  You know what the best part of this recipe is?  Being able to lick the bowl clean when you’re done.

1 15oz can of reduced sodium or sodium free black beans, rinsed thoroughly
¼ cup organic cane sugar
½ cup cocoa
1 tsp. baking powder
1 tsp. vanilla extract
1 Tbsp. unrefined coconut oil
2 ½ Tbsp. unsweetened applesauce
1 “chia egg”
½ cup vegan chocolate chips

Preheat oven to 375°F.
In the bowl of a food processor combine black beans, sugar, cocoa, baking powder, vanilla extract, coconut oil, applesauce, and chia egg.  Blend until the batter is smooth.  The batter should be about as thick as frosting.  You do not want it to be thin.
Add the batter to a mixing bowl and add in half of the chocolate chips.  Stir to combine.  Lightly grease an 8 X 8 pan with additional coconut oil and pour in the batter and smooth so it is evenly distributed in the baking dish.  Top with the rest of the chocolate chips.

Cook for 25-30 minutes.  The brownies should be “set” and pulling away from the sides when they are done.
Let cool completely before cutting.  This recipe produces “fudgy” brownies since we used no flour.  
Makes about 1- 8 X 8 pan.

Imagery by Alexandra Eberts
Additional imagery via Vogue
Recipe and words by Alexandra Eberts, https://aisforaubergine.com