Ingredients:
- 1 (15-oz) can (425 g) Black Beans, thoroughly rinsed and drained
- 2 large Eggs
- 1/2 cup (120 ml) Maple Syrup or Agave
- 1 teaspoon (5 ml) Vanilla Extract
- 1/4 cup (60 ml) Melted Fat (Unsalted butter or neutral oil)
- 1/2 cup (60 g) Dutch-Process Cocoa Powder, sifted
- 1 teaspoon (5 g) Instant Espresso Powder (optional)
- 1 teaspoon (5 g) Baking Powder
- 1/2 teaspoon (2.5 g) Fine Sea Salt
- 1/2 cup (85 g), divided, Dark or Semi-Sweet Chocolate Chips or Chopped Bar
Instructions:
- Preheat your oven to 175°C (350°F). Line the 9x9 inch pan with parchment paper, allowing the edges to hang over to create a sling for easy removal. Lightly grease the exposed sides.
- Drain the black beans in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs completely clear. Pat them dry slightly with a paper towel.
- Combine the rinsed beans, eggs, maple syrup, melted fat (butter/oil), and vanilla extract into the bowl of the high-speed food processor.
- Blend until completely smooth, scraping down the sides as necessary (about 1–2 minutes). Ensure no trace of the beans remains.
- Add the cocoa powder, espresso powder, baking powder, and salt to the food processor.
- Pulse the mixture only until the dry ingredients are just incorporated. Do not overmix.
- Transfer the batter to a mixing bowl. Gently fold in 1/4 cup (45 g) of the chocolate chips or chopped chocolate using a spatula.
- Pour the batter into the prepared baking pan and smooth the top. Sprinkle the remaining 1/4 cup of chocolate chips over the surface.
- Bake for 25–30 minutes. The edges should look set, and a toothpick inserted into the center should come out with moist, fudgy crumbs attached (not wet batter).
- Remove the pan from the oven and transfer it to a wire rack. Let the brownies cool completely (at least one hour) before attempting to slice them, ensuring a fudgy, not crumbly, texture.
- Once cool, use the parchment paper sling to lift the brownies out of the pan. Slice into 12 squares.