Spicy Maya Black Bean Chocolate Brownies
1, 15 oz. can of black beans, rinsed well and drained
5 tablespoons canola oil
1 cup Demerara sugar (or use 1 cup brown sugar)
1/2 cup cocoa powder
1/2 cup almond meal (crush almonds in zip storage bag with rolling pin)
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
2, 2.8 oz. chipotle chocolate bars, chopped roughly (recommended brand: Chuao ChocolatierⓇ Spicy Maya bar)
Preheat oven to 350 F. Grease an 8 x 8 inch baking pan lined with parchment paper.
Pour beans into a food processor bowl and blend to form a smooth paste. Add the eggs and oil and pulse to combine. Add sugar, cocoa, almond meal, vanilla and baking powder. Process until smooth and well combined. Add chopped chocolate and gently pulse to evenly distribute. Spoon mixture into prepared baking pan and smooth the top with the back of a spoon.
Bake for approximately 35-40 minutes or until an inserted toothpick comes out clean. Cool in the baking pan. Slice into squares and serve.
Inspired by mydarlinglemonthyme.com
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