Black Bean Brownies
1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
3 T coconut oil, melted (or sub other oil of choice)
3/4 cup cocoa powder (the higher quality the better, I use WonderCocoa)
1/4 tsp sea salt
1 tsp pure vanilla extract
1/2 cup raw sugar (I used 1/3 cup of Palm sugar)
1 1/2 tsp baking powder
1 tsp instant decaf coffee
1/4 tsp cinnamon
Preheat oven to 350 degrees.
Lightly grease a muffin pan (12 openings).
Break eggs into blender or food processor.
Add remaining ingredients and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. (I baked mine for about 22 minutes on convection, at 325 degrees).
Remove from oven and let cool for 30 minutes before removing from pan.
Store in an airtight container for up to a few days. Refrigerate to keep longer.