Happy Monday! I love love love brownies and I will be the first to admit that I was skeptical of a flourless brownie, especially one that has black beans inside but boy was I proven wrong. My husband said these were one of the best brownies I have ever made because they were so moist and fudgy...not too bad for brownies made with beans! I had my 3 year old helper in the kitchen, so this is a very kid friendly and novice chef recipe to make since everything gets put into the blender. It was a treat for her to have a brownie but one that we didn't feel too guilty about letting her eat since it is full of beans. These are a great option for anyone that is gluten free, or for those that celebrate Passover.
1 (14 oz) canned low-sodium black beans, rinsed and drained
2 large eggs
1/2 cup cocoa powder
3/4 cup sugar
1/2 teaspoon oil
1 Tablespoon unsweetened almond milk (or dairy, skim)
1 teaspoon balsamic vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of freshly ground coffee or instant coffee
3/4 cup semisweet chocolate chips, divided
Preheat the oven to 350° F.
Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl.
Fold in 1/2 cup chocolate chips until combined.
Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.
Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes. Allow the brownies to cool completely before slicing them into squares.