Definitely on a roll here with desserts (especially brownies)! It happens.
I am a huge fan of black-bean brownies. I owe this to two facts: First, I am a big fan of beans. And secondly, I love brownies. So there you have it. In case you are wondering, the beans in this recipe cannot be tasted at all, so feel free to make this for children and skeptics. They will NEVER know, unless you tell.
- 1 can (15 oz.) black beans, drained and rinsed
- 2 large eggs
- 1/4 c. cocoa powder
- 2/3 c. honey
- 1/3 c. coconut oil (very soft, at room temperature)
- 1/2 tsp. baking powder
- pinch of salt
- 3/4 c. chocolate chips, divided
- 4 drops of essential peppermint oil (optional)
Preheat oven to 350 degrees.
In food processor or blender, blend together the black beans, eggs, cocoa powder, honey, coconut oil, baking powder and salt until perfectly smooth.
Scrape batter into a medium-sized bowl and stir in about 2/3 (1/2 cup) of the chocolate chips.
Pour into an 8×8 pan greased with olive oil (use your finger!), and sprinkle the top with the remaining chocolate chips.
Bake 30-35 minutes. Allow to cool completely before you cut it, and store in refrigerator.
Thank you, doterrablog.com, for the original!