WFPB Black Bean Brownies

I brought these brownies to our block’s 2023 Halloween gathering. They all got eaten and the recipe was requested. Note: no eggs, butter, or milk are used, and it’s fun to see who can guess the secret ingredient.

Need:

1 15 oz can black beans
1 cup water
1 1/2 cups whole wheat flour
1 teaspoon salt (omit this if the beans have salt already)
1 teaspoon baking powder
2 1/4 cups raw sugar (half of this may be erythritol)
1 1/4 cups dark cocoa powder
1/4 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup walnut pieces
About 1/2 pkg (6 oz.) vegan chocolate chips (I prefer 72% cocoa)

Do:

Preheat oven to 350 degrees. Use 9×13 baking pan. Prepare pan with a minimal amount of vegetable oi

Blend beans along with the additional cup of water and vanilla, until completely liquefied.

Combine all dry ingredients: flour, salt, baking powder, sugar, cocoa powder, and cinnamon. Mix to ensure everything is well combined.

Add black bean puree to dry ingredients.

To that add walnut pieces and chocolate chips. Mix until just combined.

Pour batter into prepared pan and bake for 25 to 30 minutes, rotating the pan 1/2 way through. You will know they are done when the edges are crusty and just pulling away from the pan.
Make sure the center is no longer liquid.
Definitely do not overbake… they will continue to cook outside the oven. Also, the consistency is very fudge-like.

After allowing the brownies to cool, cut into 24 servings.