Mexico and Chocolate are synonymous. Check out this easy brownie recipe.

 

Black Bean Brownies—Healthy, Easy, and Delicious!

Serves 12     Prep Time: 5 minutes      Cook Time: 25 minutes

  • 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained

  • 2 large eggs

  • 3 T coconut oil, melted (or sub other oil of choice)

  • 3/4 cup cocoa powder (the higher quality the better)

  • 1/4 tsp sea salt

  • 1 tsp pure vanilla extract

  • heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture

  • 1 1/2 tsp baking powder

  • Optional toppings: crush walnuts, pecans or semisweet chocolate chips

Instructions

  • Preheat oven to 350 degrees.

  • Lightly grease a 7 x 11 baking dish Make sure you've rinsed and thoroughly drained your black beans at this point.

  • Add all ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.

  • If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.

  • Evenly distribute the batter into baking dish. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.

  • Bake for 25 minutes or until the tops are dry and the edges start to pull away from the sides.

  • Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point.

  • Store in an airtight container for up to a few days. Refrigerate to keep longer.

Adapted from the www.minimalistbaker.com

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