Cinnamon Cacao Brownies
1 flax egg (1 tbsp flax meal + 3 tbsp warm water)
1 15oz can organic black beans, drained and rinsed, about 1 3/4 cups
1/2 medium avocado
2 tbsp unsweetened almond milk
2 tbsp maple syrup
1/2 cup medjool dates, pitted (about 8 dates)
1/2 cup cacao powder
1 tbsp vanilla extract
1 1/2 tbsp cinnamon
1/4 tsp baking soda
1/2 tsp baking powder
1/2 cup chocolate chips, plus 1 or 2 tbsp for sprinkling
Preheat oven to 350 degrees Fahrenheit. Oil or line an 8" x 8" pan.
Place all ingredients except chocolate chips in a high speed blender or food processor and combine until a smooth batter forms. The batter should be thick but mixable.
Pour batter into a large bowl and fold in 1/2 cup chocolate chips. Transfer batter to your square pan. Sprinkle remaining chocolate chips on top.
Bake for 30 minutes, or until an inserted toothpick comes out clean.
Chill brownies for at least 30 minutes before enjoying. These are fudgiest when cold, so store in the refrigerator. If you're feeling crazy and want these to be extra cinnamon-y, top with our cinnamon cashew cream. Why yes, we do top everything with cinnamon cashew cream. It's just that good!
- Unsweetened cocoa powder can be substituted for cacao.