I originally got this recipe from a friend of mine Barb Thomas whom I think got the recipe from Whole Foods grocery store. I did a little tweaking and added some Christina love. The LOVE that I added to this recipe is the virgin, organic coconut oil which adds a great mild coconut flavor and the peppermint extract which we all know that mint and chocolate love each other just like chocolate and vanilla do.
2 1/2 cups black beans (drained and rinsed) Can you believe it? Eat them, there delicious.
1/2 cup local raw honey
2 organic, local eggs
1/3 cup extra virgin, organic coconut oil (melted)
1/4 cup raw cacao powder
1/2 teaspoon peppermint extract
2 teaspoons vanilla
1/4 teaspoon sea salt
1/2 cup chocolate chips (Fair trade if possible)
Preheat oven to 350°F.
Place everything (except for the chocolate chips) in a food processor and blend until smooth, pulsing and scraping down the sides of the bowl to ensure all the beans are completely pureéd.
Remove the blade and pour the mixture into an 8x8 pan that has been greased ahead of time or that has parchment paper on the bottom of the pan. Sprinkle the chocolate chips over the top of the brownie batter.
*Note: You could also divide the mixture into mini muffin pans to make cute little black bean brownies. Cooking time will be a lot less time.
Bake for about 30minutes. When they are ready they should be firm to the touch. Cool them completely before cutting them into squares. These brownies are actually best served from the fridge and eaten with a smile!
I must warn you, these taste so delicious that you may want to eat them all, but because of the black beans, they are really high in fiber and may make you toot toot ! Need I say more?
Cook Outside the Box
Add orange zest to your next batch of these brownies (thanks Amanda)
Add almond extract instead of vanilla extract
Make a caramel sauce and drizzle the brownies with it
Sprinkle some ground up walnuts on top before baking, totally yummy. Do it!