Fudgy Black Bean Brownies

Ingredients

• 1/2  cup oat flour
• 1 30oz can of organic black beans, drained and rinsed
• 1/2 cup creamy raw almond butter (We used Nuts To You almond butter)
• 12 tablespoons of raw cacao powder
• 4 tablespoons of ground flax seeds
• 4 teaspoons of vanilla extract
• 2 cups of cocout sugar
• 4 teaspoons of apple cider vinegar (We used Filsinger's) - Helps the brownies rise
• 1 teaspoon of sea salt
• 1 tsp of baking soda (Jo Anne's Bulk)
• 1.5 cups of dark chocolate chips (Enjoy Life)

Directions

1. Preheat the oven to 350F and line an 8-inch square baking dish with parchment paper.
2. Add oat flour, black beans, almond butter, cacao powder, ground flax, vanilla, sugar, vinegar, salt, and baking soda to a food processor or blender. Process on low until a very smooth and thick batter is formed, stopping to scrape down the sides at least once to make sure everything is mixed evenly. 
3. Add 3/4 cup of the chocolate chips to the batter, and pulse briefly to mix them in. If using a blender, just stir in.
4. Transfer batter into lined baking dish. The batter will be rather thick, so you'll need to use a spatula to spread it evenly into the pan. Sprinkle the remaining chocolate chips over the top, and press them lightly into the batter.
5. Bake until the top begins to crack and the center feels relatively firm to a light touch, about 30 minutes. Allow the brownies to cool completely before attempting to cut them into squares as they are fragile when warm.
6. We let ours cool for at least 2 hours. Serve at room temperature and store leftovers in an airtight container in the fridge for up to a week!