Forget about veggie ingredients like avo and beetroot — the secret to these brownie’s moist, fudge-like consistency is a simple can of black beans (yes, beans). Black beans actually make a great substitute for flour in baking, so don’t knock it until you’ve tried it. YUM!

And if you can get your hands on a can of black beans? Kidney beans and chickpeas work just as well.
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Recipe extracted from Nadia Lim‘s Fresh Start Cookbook.