Splendid Brownies

Everyone is our household is a big fan of brownies (in fact it is very hard to find people out there who dislike those magical squares right?). 
A vegan, gluten free, refined sugar free version of the most desired sweet thing, seemed like a very bad idea at the time I found this recipe. Replacing flour with black beans? All the 'what the hell' bells started ringing. 
Also in theory I can't bake, mostly because I find it very hard to follow any recipe without adding something or leaving something out. Well in this case, I was able to tick this box too!
So I made a few changes to the initial recipe. Instead of pumpkin puree I used avocados and we had no vegan chocolate at home so I used some very bitter choc chips. It gave the brownies  a twisted erm... twist. 

Ingredients

1 can of black beans rinsed and drained. 

1 tablespoon of white vinegar ( I used apple cider vinegar instead)

2 small ripe avocados  

• 3 tablespoons of melted and cooled coconut oil 
• 1 teaspoon vanilla extract ( I didn't have this so left it out) 
• 80ml date syrup 
• 150g gluten free oats 
• 1 teaspoon of baking soda  
• 100g of cocoa powder 
• 1/4 teaspoon salt 
• a handful of vegan dark chocolate chips and a handful more for the top. 

Instructions 

Preheat the oven to gas mark 5 and grease a square brownie pan. Put all ingredients in the food processor apart from the choc chips. Process until in becomes really smooth. Fold in the choc. 

Pour the mix in to the baking pan and top it with the rest of the choc chips. Bake for 30-40 minutes. Remove from the oven and let it cool for 20 minutes. The last thing is very important and the hardest instruction to follow as by this time the smell has brought everyone in the kitchen. 

Cut and eat!!!