Fudgy Breakfast Brownies

INGREDIENTS

• 3/4 cup (150g) of canned white cannellini beans, drained, rinsed and dried

• 1 cup sweetener, date sugar, date puree, date syrup

• 1/4 cup (90g) unsweetened applesauce

• 1 1/2 teaspoons baking powder

• 1 teaspoon vanilla extract

• 1/2 tsp miso

• 3/4 cup (72-90g) unsweetened cocoa powder

• 1 cup (128g) oat flour

• 1/2 cup (80-90g) dairy-free large chocolate chips

• 1 teaspoon dried espresso powder (optional)

METHOD

• Preheat the oven to 350°F and line (or lightly grease) a 8x8 metal baking tray.

• Add the beans, syrup, applesauce, baking powder, vanilla and miso to a food processor and blend for a minute. Scrape down the sides before adding the cocoa powder and oat flour.

• Process for a minute or so. Scrape down the sides once more and process for a further 90 seconds. Add the chocolate chips and stir-don't blend/process.

• Pour the batter into the tray, Sprinkle with extra chocolate and press them gently into the batter, so they remain in tact while baking.

• Bake for 25-30 minutes when they are slightly puffed up and the top is firm.

• Let them rest for at least 20 minutes before slicing them.