Black Bean Brownies

For dessert I made a batch of my Black Bean Brownies that I found the recipe for a couple months ago and fell in love with.  Vegan and gluten free!

15 oz. can black beans, drained and rinsed

2 flax eggs (3T ground flax seed meal + 6T water)

3 T. coconut oil, melted

3/4 c. cocoa powder

1/4 t. salt

1 t. vanilla extract

1/2 heaping c. raw sugar

1 1/2 t. baking powder

1/4 c. water

12 oz bag vegan semi-sweet chocolate chips

Preheat oven to 350.  Lightly grease a 12 slot standard size muffin pan.  Prepare flax eggs by combining flax and water in food processor or blender.  Pulse a couple times and then let rest for a few minutes.  Add remaining ingredients, except chocolate chips, and puree - about 3 minutes - scraping down sides as needed.  

You want it pretty smooth.  It should be slightly less thick than chocolate frosting but nowhere close to runny.  Stir in chocolate chips.  Evenly distribute batter into muffin tins.  Sprinkle extra chocolate chips on top if wanted.  

Bake for 20-25 minutes, or until the tops are dry and the edges start to pull away from the sides.  Let cool for 30 minutes before removing from pan.  Store in airtight container in the fridge.