And I’m pretty sure I go to culinary school, where I study patisserie. And I go to classes, where I like, bake stuff.
And last time I checked, I worked at a cupcake shop, where like five times a week, I bake stuff.
And I think I have a blog, which I bake stuff for all the time.
And I want to work in a bakery, even own my own one day, yeah? Pretty sure I’ll have to bake stuff for that, too.
HOW does that even happen?!?
It was only 7 minutes into baking, when I was looking over Maura’s photos, that I realized this thing is supposed to have chocolate chips in it. Ugh!
This is real life, people.
Luckily for me they worked out anyway. Even though half the chips melted.
1 x 400g (15 oz) can black beans, drained and rinsed
1/2 cup quick oats or rolled oats processed fine
1/2 cup maple syrup
1/4 cup canola oil
3 tbsp cocoa
2 tbsp strong black coffee
2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
2/3 cup chocolate chips
Preheat the oven to 180 C (350 F) and line an 8 x 8 inch pan with baking paper.
Put the beans in the food processor and process until smooth. Add the maple syrup and canola oil and continue to process until smooth and there are no lumps of beans left.
Add the processed oats, cocoa, coffee, vanilla, baking powder and salt and process until combined.
Stir in the chocolate chips by hand (don’t forget!).
Bake for 15 – 20 minutes, until the center is set. Allow to cool completely before cutting. Makes 16 brownies.