I baked the recipe in a rectangular shape measuring 15 × 22 cm, which gives 8 generous pieces.
Ingredients (fudge brownies with black beans):
1 can of soaked black beans (210 g rounded weight)
0.75 dl of peanut butter
2 tablespoons cocoa
1.25 dl oatmeal
1 pinch of salt
1 cup coconut sugar
1 cup coconut oil
150g dark vegan chocolate buttons or the same amount of chopped dark chocolate
Do this:
Set the oven to 175 degrees.
Strain the water from the black beans and place them in a food processor along with the rest of the ingredients except the dark chocolate.
Mix everything to a smooth batter and then have in the dark chocolate. Mix until the chocolate is evenly distributed in the batter.
Cover a shape with baking sheet paper and print the brownie batter into it.
Bake the brownie in the middle of the oven for about 20 minutes and allow to cool completely before applying the glaze.
Ingredients (glaze):
6 tablespoons cocoa
5 tablespoons coconut oil
2 tbsp agave syrup
coarse grained flake salt for garnish
Do this:
Mix cocoa and coconut oil into a smooth batter.
Then put in agave syrup and mix until evenly distributed in the glaze.
Spread the glaze on the brownie and then garnish with flake salt.
Can be served directly, otherwise just store in the refrigerator.
