(Recipe from Chocolatecoveredkatie)
•1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
•2 tbsp cocoa powder
•1/2 cup quick oats
•1/4 tsp salt
•1/3 cup pure maple syrup
•2 tbsp coconut or date sugar (or omit and increase maple syrup to 1/2 cup)
•1/4 cup coconut oil
•2 tsp pure vanilla extract
•1/2 tsp baking powder
•1/2 cup to 2/3 cup dark chocolate chips (can also use vegan)
•optional: more chips on top, for presentation
•Preheat oven to 350 F.
•Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well.
•Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top.
•Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!
•The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!
•Makes 9-12 brownies