Ingredients

 

• 1 3/4 C cooked black beans that have been soaked over night (or 1 15oz can well rinsed & drained)

• 2 eggs

• 3 T melted organic, unrefined coconut oil

• 3/4 C raw organic cacao

• 1/4 t sea salt

• 1 t vanilla

• 1/4 C rice malt

• 1/4 C raw coconut palm sugar

• 1 1/2 t baking powder

• 1 t baking soda

• 1/4 C filtered water

• Optional add ins such as coconut flakes, chocolate chips, candy bites, fresh berries, nut butters... etc. Instead of water you could also use coffee for a twist ~ go wild

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Directions

 

1. Preheat oven to 350 degrees

2. Grease your baking pan or muffin tin with coconut oil or parchment paper / liners. 

3. Add all ingredients into high powered blender and puree until you have a smooth, even consistency.

4. Pour your batter into baking dish of choice and spread evenly. Top with optional add ins as this point.

5. Bake time for muffin tins will be about 20 minutes.  Baking dish will be about 30-40 minutes. Insert toothpick, when clean your brownies are done (you do not want a wiggly center)!

6. Let cool on rack at least 10 minutes. Carefully cut and remove brownies. They will be light and fluffy, black pillows of joy! I like mine best served hot with cold homemade labneh and a dash of cinnamon & honey

 

Adapted from The Minimalist Baker