Seriously, when I first saw this recipe, I thought...GROSS!! Well, a year later, I just couldn't help myself...they just sounded too interesting not to try. The verdict...double yummo!!! If you like moist, chewy brownies, you will like these. And, they are SUPER easy to make!!
I didn't have any nuts like the original recipe called for, so I dressed it up with my new favorite thing...Chocolate Coconut Whipped Frosting. I am convinced that the frosting added the double to the double yummo!
You guys have got to try these!! My main tips--keep them refrigerated and make sure you let them food processor do it's job thoroughly.
BLACK BEAN BROWNIES RECIPE
Adapted from 101cookbooks.com recipe
4 oz. Chocolate Chips (use high cacao 65% or higher, organic. Can use unsweetened chocolate...just add a little more honey)
1 c. Butter, unsalted (organic is best)
2 c. Black Beans, cooked soft (you can use a can, just look for BPA free lining and organic)
1 Tsp. Vanilla
1/4 c. Strong Coffee (I boiled down that morning's leftover coffee with the grains in it and strained)
1/4 tsp. Sea Salt
4 Eggs (free range farm fresh if you can get them)
1/2 c. Honey (raw and local)
1 can Coconut Milk, refrigerated overnight (BPA free lining, organic)
2 Tbsp. Cacao Powder (organic)
1 Tbsp. Honey (raw, local)
Preheat oven to 325.
Melt the chocolate chips and butter in the microwave in 30 second intervals. Set aside to cool.
While chocolate is cooling, puree black beans, coffee and vanilla for two minutes or more making sure the mixture is smooth.
Open can of coconut milk, remove solidified portion from the top leaving
the liquid behind. Whip on high speed with honey. Gradually add cacao
powder on slow speed being careful to incorporate well before returning
to a high speed. Top brownies with frosting and return to refrigerator. Chill for an hour and enjoy!!