215ozcans of black beansor cannellini or navy beans
6large eggspasture raised
⅔cupcoconut oilmelted
½cupcacao powderor cocoa powder
¼tsppink saltor sea salt
1cupmaple syrup
1tspbaking powder
12ozchocolate chunksor chocolate chips
Optional
1 tspground roasted coffeeoptional
⅔cupchopped walnutsoptional
Coconut butteroptional, to taste as a frosting
Instructions
Preheat oven to 350°F
Grease an 8 x 12 inch baking pan
Add beans, eggs, coconut oil, cacao powder, coffee, salt, maple syrup, and baking powder to a blender and blend until a smooth brownie batter forms
In a large mixing bowl fold chocolate chunks and chopped walnuts into brownie batter
Transfer brownie batter to pan
Bake for 45 minutes or until center is cooked through. Let cool and top with coconut butter. Cut into squares and serve.
Notes
These fudgy brownies will keep in the refrigerator for up to 5 days. Try heating and serving warm over your favorite ice cream for a brownie a la mode.