3Tbspoila flavorless oil like canola oil or vegetable oil, 45 mL
1tspvanilla extract5 mL
¼cupunsweetenedcocoa powder30 g
⅔cupsugar120 g
½tspbaking powder
¼tspsalt
½tspfinely ground or instant coffeeoptional
½cupsemi-sweet chocolate chips60 g
Instructions
Wets: Preheat oven to 350°F (176°C). Puree 1 15-oz can black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, 3 large eggs, 3 Tbsp oil, and 1 tsp vanilla extract.
Dries: In a separate bowl, combine ¼ cup unsweetenedcocoa powder, ⅔ cup sugar, ½ tsp baking powder, ¼ tsp salt, and coffee (if using). Add the dry ingredients to the wets, then stir in ½ cup semi-sweet chocolate chips.
Bake: Grease an 8x8 or 9x9 inch pan, then line with parchment paper. Pour in batter and bake for 30 to 40 minutes, or until the edges are visibly cooked and the center doesn't jiggle much when you shake the pan (a toothpick may still come out a little gooey, that's fine!)* Allow brownies to cool before cutting.
Video
Notes
*For ultra-gooey brownies, remove brownies when the center still jiggles some. For firmer brownies, cook until toothpick comes out almost clean.For brownies that are really thick, double the recipe and add 15 to 20 minutes to the cooking time.