Flourless Black Bean Brownies

Sarah Nolan

1 can black beans, rinsed and drained
2 large eggs
1/2 cup cocoa powder
3/4 cup sugar
1/2 teaspoon avocado oil If you don't have avocado oil, use any neutral oil, like vegetable oil.
1 tablespoon unsweetened almond milk If you don't have almond milk, use dairy milk.
1 teaspoon balsamic vinegar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon freshly ground coffee or instant coffee This is optional. I don't add this because of my kids.
3/4 cup semisweet chocolate chips, divided

Preheat oven to 350 F.
Spray a 9X9 pan generously with cooking spray and line it with parchment with an overhang, so you can lift it out easily like this!
In a food processor, blend all of the ingredients, except the chocolate chips until combined. Pour into a bowl.
Fold in 1/2 cup chocolate chips.
Pour the brownie mixture into the prepared dish and sprinkle with the remaining chocolate chips.*
Bake the brownies for 30 to 32 minutes, or until a toothpick comes out clean – keep in mind that if you poke through a chocolate chip, the toothpick will never come out clean. I found 31 minutes worked well.
Allow brownies to cool completely before cutting. Wash knife after each cut because these are ooey gooey and you will lose half your brownies on the knife! 🙂

*The original recipe called for sprinkling 1/2 cup of brownies on top, but I found a 1/4 cup to be enough – you can use your discretion.