I was quite nervous about this recipe because it’s so different from any brownies I’ve made before. Black beans? NO flour? Just try it. My coconut additions calmed any fears I had of still tasting the beans and the overall result is heaven. You won’t regret it and you’d really never know the secret ingredient!
Black Bean Brownies
Adapted from Allrecipes
1 (15.5 ounce) can black beans, rinsed and drained
3 tablespoons melted coconut oil
1/3 cup cocoa powder
1 pinch salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3/4 cup sugar
2 tablespoons brewed coffee
1/2 cup chocolate chips
dried coconut flakes (optional)
Preheat oven to 350 degrees F. Lightly butter an 8×8 square baking dish, 6 cupcakes, or 4 little loaf pans, like I did here.
Combine the black beans, eggs, oil, cocoa powder, salt, baking powder, vanilla and coconut extracts, sugar, and coffee in a blender. Blend on high until smooth, then pour the mixture into the prepared baking dish.
Bake until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes. Remove from oven and allow to cool. Melt 1/2 cup chocolate chips in the microwave until melted, stirring every 30 seconds, about 1 1/2 minutes. Spread thinly over brownies. I added a few flakes of dried coconut on top. Enjoy!