Amazing Black Bean Brownies

Dessert

Rich, fudgy, and chocolatey, these black bean brownies are made with black beans, walnuts, coconut oil, and maple syrup for a deeply satisfying twist on a classic brownie.

INGREDIENTS

• 4 ounces unsweetened chocolate

• ⅔ cup coconut oil or melted butter

• 2 cups black beans, drained and rinsed
  Erica uses 1 can adzuki beans and 1 can black beans for a slightly sweeter flavor.

• 1 cup walnuts, chopped

• 1 tablespoon vanilla extract

• ¼ cup instant coffee

• ¼ teaspoon sea salt

• 4 large eggs

• ½ cup maple syrup or brown sugar

• Chocolate chips, to taste, added after blending

DIRECTIONS

Preheat the oven to 325°F. Line an 11 × 18-inch baking pan with parchment paper and lightly grease with coconut oil.

Place the unsweetened chocolate and coconut oil or butter in a microwave-safe glass bowl. Microwave for 1½–2 minutes, then stir until the chocolate is completely melted and smooth.

Add the beans, ½ cup of the walnuts, vanilla extract, and a few spoonfuls of the melted chocolate mixture to a food processor. Blend for about 2 minutes, or until completely smooth and thick.

In a large bowl, combine the remaining ½ cup walnuts, the remaining melted chocolate mixture, instant coffee, and sea salt. Stir well.

In a separate bowl, use an electric mixer to beat the eggs until light and creamy, about 1 minute. Add the maple syrup or brown sugar and beat until well combined.

Stir the bean-and-chocolate mixture into the chocolate and walnut mixture until evenly incorporated. Add the egg mixture and stir until fully combined.

Fold in chocolate chips, if desired.

Pour the batter into the prepared baking pan and spread evenly. Bake for 30–40 minutes, or until the brownies are set.

Allow the brownies to cool completely in the pan before cutting into squares. They will remain soft while warm and will become firmer once refrigerated.