I've had some good black bean brownies and I've had some bad. But these? These top the charts - so good! And easy!
Ingredients
1 (15 oz) can low-sodium black beans, drained and rinsed
2 large eggs
½ cup cocoa powder
¾ cup sugar
½ tsp olive oil
1 Tbsp unsweetened almond milk
1 tsp balsamic vinegar
½ tsp baking powder
½ tsp baking soda
½ tsp ground coffee or instant coffee
¾ cup semisweet chocolate chips, divided
Instructions
Preheat oven to 350 F. Mist a nonstick 8 x 8-inch pan with cooking spray and set aside.
In the bowl of a food processor, add the beans and pulse 10-15 times. Scrape down the sides of the bowl, add eggs, and pulse an additional 10-15 times or until well-combined.
Add cocoa powder, sugar, olive oil, almond milk, vinegar, baking powder, baking soda, and instant coffee. Pulse to fully combine. Remove the blade of the stand mixer and carefully stir in ½ cup chocolate chips; transfer to the baking pan, spreading batter to the edges. Sprinkle the top with the remaining ¼ cup chocolate chips. Bake for 25-32 minutes or until an inserted toothpick is cleanly removed.