Nish Noosh for Heyday: Spiced Black Bean Brownies

Ingredients

1 can of Heyday Enchilada Black Beans 2 eggs 60 g (¼ cup) melted coconut oil (or other neutral oil like avocado, canola, or vegetable) 2 tsp vanilla extract 2 tsp cinnamon 65 g (¾ cup) cocoa powder ½ tsp baking soda 175g (¾ cup) light brown sugar Handful of dark chocolate chips (optional, measure with your heart)

INSTRUCTIONS

Preheat your oven to 350 degrees and line an 8 inch square baking pan with parchment paper.
Place beans in a food processor and blend until you get a smooth paste.
In a large bowl, combine the bean paste and the rest of the ingredients and mix until well combined. The mixture will be thick but pourable.
Pour the batter into your prepared baking tin and spread into an even layer. Sprinkle the top with chocolate chips and use your fingers to press some into the batter.
Bake for 25-30 minutes. The brownies should be fully set and have no jiggle. If you touch the top it should spring back slightly.
Allow the brownies to fully cool in the tin before you try to slice it. For cleaner slices, pop the tray in the freezer for 15 minutes to firm them up first.