Black Bean Brownies

I found a recipe by Melissa D'Arabian for black bean brownies, so I adapted it to make it gluten-free. When you taste it, you would never guess that it has beans in it!!

Ingredients

• 3/4 cup cooked black beans
• 1/2 cup organic olive oil *
• 2 eggs
• 1/4 cup Green & Black's unsweetened cocoa powder
• 1/4 cup chocolate chips
• 2/3 cup evaporated cane sugar
• 1 teaspoon instant coffee or espresso
• 1 teaspoon vanilla extract
• 1/3 cup buckwheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.

In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt the chocolate and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan.

*You can also make them with coconut oil. It tastes amazing too! Just switch out half of the olive oil and replaced it with 1/4 cup coconut oil. (melt the coconut oil with the chocolate and add to blender!)

Enjoy!!