A fiber-packed, protein-filled vegan chocolate brownie made with healthy ingredients!
Preheat your oven to 180°C/ 160° fan/ 350°F / Gas mark 4. Line an 8 x 12-inch tin with parchment paper.
Mix the flax seeds with the water and set aside for 5 minutes to thicken.
Place the flax seed mixture along with the rest of the ingredients (except the chocolate chips) into a food processor or high power blender. (see notes if you don't have a blender)
Blend until smooth. It's really important that you get all of the "beany" lumps out of the mixture to disguise the taste. If you still have any lumps after blending, mash them out using a fork or potato masher.
Transfer the mixture back into the bowl and stir in your chocolate chips. Spoon the mixture into your lined tin (it should be quite thick).
Bake for 35 minutes until slightly firm on top. Leave the brownies in the pan until they are completely cold, which will allow them time to firm up.
Cut into squares and enjoy! Store in the fridge for up to 5 days.
*If you don't have access to a food processor or blender, you can use a fork or potato masher to smooth out the beans. It will take a bit longer but works just the same.
*Store in the fridge for up to 6 days.
*Recipe adapted from Chocolate Covered Katie's black bean brownies.