Amazing Black Bean Brownies

These are ridiculously awesome! Moist, chocolaty and delicious. Mm! I cannot wait to make these again. 

 

Recipe adapted from Skinnytaste.com

 

Ingredients

2 (14 oz) canned low-sodium black beans, rinsed and drained
4 large eggs
1 cup cocoa powder
3/4 cup sugar

3/4 cup zero calorie sweetener (stevia, swerve, etc)

1 tsp. coconut oil, melted

2 tbsp. unsweetened almond milk (or dairy, skim)

2 tsp. balsamic vinegar

1 tsp. baking powder
1 tsp. teaspoon of freshly ground or instant coffee

2/3 cup semisweet mini-morsel chocolate chips

 

Directions: 

Preheat the oven to 350° F.  Line two 8 x 8-inch square baking pans 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 chocolate chips until combined.  Pour the brownie batter into the prepared pans.  If desired, sprinkle additional 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.

Servings: 16 per 8 x8 pan
Serving Size: 1 brownie
Nutrition per serving- Calories: 80 ; Fat: 3 g; Carb: 7.5 g; Fiber: 0.9 g; Protein: 1.8 g; Sugar: 4 g;
Sodium: 15 mg.

Tip: The beans come in 15.5oz cans but the recipe calls for 14oz. I recommend folks not add all of the beans to the recipe so the brownies stick together better.