Beanie Brownies

Recently, there's been an influx of recipes using unorthodox ingredients to make vegan cakes including black beans and sweet potato. I really wanted to give black bean brownies a try, but sadly the local co-op doesn't stock those so I went for the only ones we had in the cupboard... kidney beans!
This sounds questionable but hear me out, they worked super well! There's enough chocolate in these to make them taste very similar to regular brownies, and the vegan mashmallows and agave makes them so sweet. This recipe made 9 medium sized brownies.

Ingredients:

• 240g drained kidney beans, well rinsed 
• 2 TBSP cocoa powder
• 50g oats
• 20g vegan marshmallows (you can find these in Holland and Barrett! I used this brand) 
• 80g agave syrup (maple syrup also works!!)
• 40g coconut oil or plant oil of choice
• 90g dark chocolate, chopped into chunks 
• 1/2 TSP baking powder
• 1/4 TSP salt
• Splash of plant milk 

1. Preheat the oven to 180°c, and line or grease a square baking tray

2. Drain and rinse the beans well

3. Add all of the ingredients except from the chocolate and marshmallows to a food processor. Blend on high until the mixture is relatively smooth 

4. Mix in the marshmallows and chocolate by hand

5. Pour into a square baking tin and bake for 30-40 minutes until crispy on the outside (it's up to you how gooey you want them to be!)