No one will ever guess that there are black beans in these delicious, moist, gluten-free brownies. For these little miracles we'll be forever grateful to our past resident chef, Josie Pontarelli!
2 19oz cans black beans, drained
6 eggs
⅔ cup coconut oil
½ cup cocoa powder
1 tbsp vanilla paste or extract
1 cup maple syrup or honey
1 cup bittersweet chocolate chips
Topping
⅓ cup coconut oil
⅓ cup chocolate chips
1
Preheat oven to 350°F.
2
In the bowl of a food processor, combine the beans, eggs, coconut oil, cocoa, vanilla paste, and maple syrup (or honey).
3
Process until smooth.
4
Fold in the chocolate chips.
5
Spread in a parchment-lined 9x13" pan.
6
Bake in a 350° preheated oven for 45-50 minutes.
7
Let cool on a rack.
8
When cool, make the topping by combining the coconut oil and chips in a small saucepan. Heat until chocolate chips are melted; pour over brownies and let cool before cutting.
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Ingredients
2 19oz cans black beans, drained
6 eggs
⅔ cup coconut oil
½ cup cocoa powder
1 tbsp vanilla paste or extract
1 cup maple syrup or honey
1 cup bittersweet chocolate chips
Topping
⅓ cup coconut oil
⅓ cup chocolate chips