Posted on February 13, 2016 by Ashley Garver


  • 1 cup oat flour
  • 1/2 cup cocoa powder
  • 1 cup coconut sugar
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 1/2 cups black beans, canned (drained/rinsed)
  • 1/2 cup melted vegan butter (Earth Balance)
  • 1 1/2 tsp lemon juice or apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 cup Rebel Kitchen Mylk
  • 1 tsp ground flax seeds or chia seeds (optional, but helps with binding)
  • Fold in: 1/2 - 1 cup dark chocolate chips


  • Preheat oven to 400 degrees. Grease an 8x8 baking dish.
  • Mix all dry ingredients in a large mixing bowl.
  • Blend all wet ingredients in blender until smooth.
  • Stir the wet mixture into the dry bowl, until a soft, fluffy batter forms.
  • Fold in most of the dark chocolate chips and sprinkle a few right on top.
  • Bake brownies for ten minutes at 400 degrees. Then lower temperature to 350, and bake for another 10-12 minutes. Test by sticking toothpick into center of brownies. Remove when no batter comes off and allow to cool before slicing. Serve warm.

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