Black Bean Brownies

These are so awesome! These are moist and chocolaty (is that a word?). You'd never know they were made with beans. To make a mint-chocolate version, replace the vanilla extract with peppermint extract.

4 oz squares unsweetened or bittersweet chocolate
1 C softened butter
2 C canned or soft-cooked black beans
2 T vanilla extract
1-1/2 T instant coffee granules
1/4 t sea salt
3 eggs
1½ C honey
1 C mini chocolate chips (or small chopped chocolate pieces)

Preheat oven to 325°F. Line a jellyroll pan with parchment paper and lightly spray with non-stick spray.

Melt the chocolate with the butter in microwave-safe bowl, making sure not to scorch the chocolate, stirring every 20 seconds or so until melted. Place black beans, vanilla extract, and ONLY 2 T of the melted chocolate mixture in food processor until beans are a paste-like consistency.

In a separate bowl stir the remaining melted chocolate mixture, instant coffee, and salt. Mix well and set aside. In a third bowl, beat the eggs almost until soft peaks form. Add the honey just until incorporated.

Add the mixture from the food processor to the chocolate and coffee mixture and stir until blended well. Add the egg mixture and mix together well. Fold in the chocolate chips. Pour the batter into the prepared pan.

Bake for 35 minutes or until the brownies are set. Let cool in the pan completely before cutting into squares. They set up best (and taste best!) if refrigerated.

Makes 3 dozen brownies

Options:
You can replace the honey with agave nectar.
You can add toffee pieces at the same time as (or in place of) the chocolate chips