What you need:
- 2 cans of black beans (14 oz each)
- 2 Tbsp brown sugar
- 2 Tbsp raw honey
- 1/2 cup grape seed oil
- 2 Tbsp coconut milk (+ some)
- 1 cup raw, unsweetened cacao
- 2/3 cup shredded, unsweetened coconut
- 2/3 cup chocolate chips (+ some)
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp pure vanilla extract
- 1/2 tsp salt
- 1-2 tsp instant coffee granules
- 2 Tbsp chia seeds
- 2 Tbsp flax seeds
- 12 Tbsp filtered water
Preheat oven to 350 degrees F. Start by creating your own egg replacer: in a small glass, mix together chia seeds and flax seeds with filtered water. Let sit. Next you will combine all of the above ingredients in a high speed blender — except the chocolate chips and egg replacer. We will add those once everything is blended, and we will mix the batter by hand. So pour your blended mixture in a separate bowl, and start churning with your wooden spoon!! Add chocolate chips and egg replacer last.
Pour batter in an 8″ x 11″ glass dish and bake for 50 minutes. HINT: if you want to make your brownies EXTRA moist, prick them with a fork when they are done baking half way (approx. 25 minutes), and pour a small amount of coconut milk all over. The small holes will soak up that extra moisture and will make for spectacular gooey brownies! Not too much though, we don’t want them to be runny. I like to give my finished brownies time after taking them out of the oven. I usually let them cool for a couple of hours, to really allow them to get gooey, moist, and to let them develop their true brownie consistency! There’s nothing worse than cutting brownie squares prematurely and ending up with a runny mess. Hence, we ask for your “delayed gratification”! 
