Fudgy Black Bean Brownies

Serving Size: 16 brownies
Instructions for Produce Sale: Triple the recipe; place each brownie in a cupcake cup





1  15-ounce can black beans, drained and rinsed
3 large pasture-raised organic eggs
3 tablespoons non-GMO organic canola oil or coconut oil
3/4 cup coconut sugar or organic whole cane sugar (called sucanat), or 1/2 cup of honey
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1 pinch salt
1/2 cup mini organic dark chocolate chips (without milk), divided

Preheat the oven to 350 degrees F. Lightly oil an 8 x 8-inch baking pan or dish and set aside.

Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla, baking powder, and salt. Process until smooth. Add 1/4 cup of the chips and pulse a few times until the chips are mixed in.

Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining 1/4 cup chocolate chips.

Bake 30-35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

Nutritional Information: Beans and eggs provide lean protein, which builds and repairs tissues in the bones, skin, and muscles. Coconut sugar is high in potassium, which promotes heart health

Adapted from No Whine with Dinner by Liz Weiss