Mexican Chocolate Brownies

Black beans are a secret weapon of whole-food plant-based bakers. Blended, they help create a fudgy base for chocolaty treats, such as these delicious vegan Mexican chocolate brownies. Cayenne pepper gives these rich brownies a little kick – add more if you like the heat.

INGREDIENTS

• ¾ cup no-salt-added canned black beans, rinsed and drained

• ¾ cup unsweetened applesauce

• 3 oz. unsweetened vegan chocolate, chopped

• ½ cup pure cane sugar

• ¼ cup unsweetened cocoa powder

• 2 teaspoons pure vanilla extract

• ½ cup white whole wheat flour

• ½ teaspoon baking powder

• ½ teaspoon ground cinnamon

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• teaspoon cayenne pepper

• 1 teaspoon powdered pure cane sugar (optional

INSTRUCTIONS

1. Preheat oven to 350°F. Line a 9-inch square baking pan with nonstick foil, extending foil over edges.

2. In a food processor combine beans, applesauce and chopped chocolate. Cover and process until smooth. Add granulated sugar, cocoa powder, and vanilla; cover and process until combined.

3. In a small bowl stir together the next six ingredients (through cayenne pepper). Add flour mixture to chocolate mixture. Cover and process just until combined.

4. Spread batter in the prepared baking pan. Bake 20 minutes or just until center is firm and edges are slightly puffed. Cool in pan on a wire rack. If desired, sprinkle with powdered sugar. Using foil, lift brownies out of pan. Cut into squares.