Black Bean Brownie
* Moist, delicious, high in fibre and protein. You won't even suspect it is made with beans! *
2 cups black beans (cooked)
1/4 cup room temperature coconut oil (melted)
1 tsp pure vanilla extract
1/4 tsp sea/Himalayan salt
3/4 cup cocoa powder
1/2 cup pure maple syrup
1/2 tsp baking powder (without aluminum)
3 1/2 oz dark chocolate (chopped and divided)
Preheat oven to 350ºF (177ºC) and apply coconut oil on an oven safe glass baking pan.
Add the cooked black beans and eggs to a food processor. Turn it on and stream in the coconut oil. Let the food processor blend for about 60 seconds, or until everything is blended
Add vanilla, salt, cocoa powder, maple syrup and baking powder to the black bean batter. Blend until all incorporated, scraping down the sides of the bowl if needed.
Add half of the chocolate to the brownie batter and pulse 5 or 6 times until it is mixed in.
Transfer brownie batter to the prepared baking dish and smooth into an even layer. Sprinkle the remaining chocolate and some nuts of your choice evenly over top of the brownies.
Bake for 30 to 35 minutes, or until a toothpick inserted into the centre comes out with just a few moist crumbs.
** If you don't have maple syrup you can substitute with coconut sugar, date sugar or honey.**