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!
Preheat oven to 350°F.
In the bowl of a food processor, combine the beans, eggs, coconut oil, cocoa, vanilla paste, and maple syrup (or honey).
Process until smooth.
Fold in the chocolate chips.
Spread in a parchment-lined 9x13" pan.
Bake in a 350° preheated oven for 45-50 minutes.
Let cool on a rack.
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.
Servings 10