3Tbspflavorless oil, like canola or sunflower45 mL
¼cupunsweetened cocoa powder30 g
½tspfinely ground or instant coffeeoptional
½cupsemi-sweet chocolate chips60 g
Wets: Preheat oven to 350 degrees F (176 C).Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla.
Dries: In a separate bowl, combine cocoa powder, sugar, baking powder, salt, and coffee (if using). Add the dry ingredients to the wets, then stir in 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.
*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.