1 15oz can black beans, drained and well-rinsed
2 eggs, at room temp
1/4 cup coconut oil (or use a flavorless oil like vegetable oil)
2 teaspoons pure vanilla extract (I use Mexican vanilla)
2 tablespoons strong brewed coffee (decaf is fine)
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed light brown sugar
3 ounces semi-sweet or dark chocolate chips (optional)- I use Ghirardelli
1/2 cup chopped walnuts (optional)
Preheat oven to 325 and using an 8 or 9inch square baking pan, line with parchment paper (a bakers best friend), and spray lightly with cooking spray.
In a food processor (or blender) place the well drained and rinsed black beans. Add the eggs, oil, vanilla, and coffee- blend until very smooth.
In a large bowl, add the cocoa powder, baking soda, salt, and brown sugar- wisk to combine, leaving no lumps. Then add the pureed bean mixture, and mix until combined. If using the optional chocolate chips, you can add them in now and mix well, along with 1/4 cup of optional nuts. Pour brownie batter into the prepared baking pan, (top with remaining 1/4 cup chopped nuts- if using), and bake for about 25 minutes. Once you can smell the brownies they tend to be ready, and the top should spring back slightly when lightly pressed on. Allow to cool to room temp before cutting.