Keep the leftovers in an airtight container in the fridge for 5-7 days or in the freezer for up to 3 months. To defrost, keep them at room temperature until thaw or heat them up in the microwave and check them out every 15 seconds so they don’t get burnt.
To make this recipe you need 1 and 1/2 cups or 250 g of cooked black beans (without their water). If you don’t cook them from scratch, you’ll need to use a 1 15-ounce can of black beans (425 g), drain and rinse them, and then you’ll get the right amount of cooked beans.
Feel free to use any type of sugar.
You can add more or less sugar depending on how sweet you like your brownies. I suggest you add 1/4 or 1/2 cup of sugar first, then try the batter, and add more if needed.
If you want your brownies to be even healthier, try to replace the sweetener with dates or some date syrup. If the batter gets too thick, just add some liquid like coconut oil or plant milk.
Liquid sweeteners don’t really work for this recipe, as the batter will be too watery if you use them.
You can replace the cocoa powder with raw cacao and carob powder if you want to. If you use raw cacao you’ll probably need to add less of it, because it has a stronger flavor. If you use carob powder you may need to add less sugar, as it’s sweeter than cocoa powder.
Although you can use any kind of oil to make these brownies, I suggest you use the ones with a neutral flavor or use vegan butter instead.
Vanilla extract is optional, but it will give the brownies a wonderful flavor.
If you can’t find vegan chocolate chips use some chopped dark chocolate or cacao nibs instead.
Nutritional info has been calculated without the vegan chocolate chips.