I wasn’t suspect of these, but I know my kids well enough to know that I’d best keep my mouth shut before they’d had their first bite. I love those moments when they’ve already told me something is good and they’re halfway through a meal, dish, dessert or whatever when I ask them with a coy smile, “Do you want to know what’s in it?” Their faces fall, crumbs still on their lips, and with a mouthful proclaim, “Mom! What’d you do to these?”
I love it. Each.and.every.time.
And for the record, once they learned what was in them, they were not deterred. Let’s just say, that I only had one of these and the leftover crumbs. I will definitely make these again.
- 1 15oz. can of black beans
- 2 eggs
- 1/2 cup cocoa
- 3/4 cup sugar
- 1 tbsp. refined coconut oil
- 1 tbsp. milk
- 1 tsp. vinegar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. instant coffee
- 1 tsp. vanilla extract
- 1 cup chocolate chips, divided
Preheat the oven to 350 degrees. Grease or use non-stick spray to coat a 9×9 pan and then line with parchment paper with a 2 inch overhang on all sides. Spray/ grease the top of the parchment paper as well; set aside.
Drain and rinse the black beans well. Add the black beans, eggs, cocoa, sugar, oil, milk, vinegar, baking powder & soda, instant coffee, and vanilla extract to a food processor. Puree until smooth. Fold in half of the chocolate chips and pour into the prepared pan. Sprinkle the remaining chocolate chips on top.
Bake for 28 – 32 minutes. Because these brownies are moist and have more of a cake-like texture, it’s important to allow them to cool completely before cutting and serving or you’ll just have a tasty, crumby mess on your hands.