Gooey Chocolate Brownies
-
15 Mins
Prep Time
-
20-25 Mins
Cook Time
-
12
Servings
- 208
Calories
- 13g
Fat
- 23g
Carbs
- 2g
Protein
Lupus
Ingredients
- ¾ Cup Canned Black Beans, drained and rinsed
- ½ Cup Extra Virgin Olive Oil
- 2 Eggs
- ¼ Cup Unsweetened Cocoa Powder
- ⅔ Cup Sugar
- 1 Tsp Instant Coffee
- 1 Tsp Vanilla
- ½ Cup Mini Chocolate Chips, divided
- ⅓ Cup Flour
- ½ Tsp Baking Powder
- ½ Tsp Salt
- ¼ Cup Powdered Sugar (for dusting)
- Allergens:
- E Eggs
- G Gluten
- View Substitutions
-
EEggs:
Use a commercial egg replacer
-
GGluten:
Use a cup-for-cup gluten-free flour
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Preheat Oven Preheat the oven to 350°F. Line a 9 x 9-inch square baking pan with parchment paper.
3.
Puree Ingredients In a blender, puree the rinsed black beans and extra virgin olive oil until smooth. Add the eggs, cocoa, sugar, coffee, and vanilla and blend well.
4.
Melt Chocolate Chips In a microwave safe bowl, melt ¼ cup of the chocolate chips. Add the melted chocolate to the blender and blend well.
5.
Whisk Ingredients In a bowl, whisk together the flour, baking powder, and salt. Add to the blender and blend until just incorporated.
6.
Pour Batter in Pan Stir in the remaining chocolate chips and pour the batter into the prepared baking pan.
7.
Bake, Let Cool, & Serve Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let brownies cool, dust with powdered sugar and serve.
8.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Fatigue Buster
-
Make in Advance
Pre-measure the flour, baking powder, and salt ahead of time. Mixture will keep in a sealed container for up to 3 days.
-
Store Batch
Brownies can be stored in the freezer for up to 3 months.
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