Makes 16 servings
Macros: 117 cal, fat 6g, carbs 15g, fibre 2g, protein 2g
1 large 14 oz can of black beans drained and rinsed
½ cup cocoa
¼ teaspoon salt
2 eggs* (see vegan sub in notes)
1 teaspoon vanilla
1 teaspoon instant espresso powder (optional)
1/2 cup sugar or coconut sugar
2 tablespoons honey or maple syrup (use maple syrup to make vegan)
2 tablespoons almond milk
1 teaspoon baking powder
¼ cup melted butter or coconut oil (or vegan butter)
1/3 cup semi-sweet chocolate chips (use dairy free for vegan)
Preheat oven to 350F and line a 9″x 9″ baking pan with parchment paper, leaving some hanging over the edge to make the brownies easier to remove once baked (baker's note: spray the pan first with cooking spray to make the parchment stick!).
Combine all the ingredients except the coconut and chocolate chips in a blender and mix on high until smooth.
Pour the batter into the prepared pan, sprinkle with the chocolate chips, and bake for approximately 30-40 minutes or until the brownies are set (bake for less time for a more fudgy brownie).
Remove from the oven and let it rest in the pan for at least 20 minutes before removing from the pan (use the overhanging parchment as handles). Cut into squares and serve!
Recipe Notes *to sub for the eggs mix together 2 tablespoons ground flax seeds or chia seeds with 4 tablespoons of water. Let sit for 5 minutes before adding to the blender with the other ingredients.