Prep and cook time: 45 minutes Makes 16 2-inch brownies
1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large organic eggs
1/3 cup melted organic butter or ghee (clarified butter), more for the baking dish
1/4 cup cocoa powder or raw cacao powder
1/8 teaspoon salt
2 teaspoons gluten-free vanilla extract
1/2 cup plus 2 tablespoons coconut sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts
Preheat oven to 350 degrees. Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes or until just set in the center. Cool before cutting into squares.
