These brownies are amazing and you don't know there are black beans in them! The black beans add a rich creaminess to the brownies, the coffee adds a nice zing and the cocoa nibs add a nice unexpected crunch.
Black Bean Brownies
1 (15.5-ounce) can black beans, rinsed & drained
¾ cup almond butter
½ cup unsweetened applesauce
⅓ cup maple syrup
1½ teaspoons vanilla extract
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon kosher salt
1 tsp cinnamon
1 tsp instant coffee
¼ cup semisweet chocolate chips melted for dough
1/8 cup cocoa nibs
¼ cup semisweet chocolate chips for topping
Flaky salt for sprinkling on top, if desired
•Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang on at least two sides.
•In a food processor or high-power blender, combine the beans, nut butter, applesauce, maple syrup, and vanilla. Purée until completely smooth, about 3 minutes. Scrape down the sides of the bowl and add in the cocoa powder, baking powder, salt, cinnamon and instant coffee. Puree’ for another 1 to 3 minutes, until totally combined.
•Melt ¼ chocolate chips in microwave. Add to the batter and puree’ until combined. Add the cocoa nibs and mix by hand.
•Scrape the batter into the prepared pan. Scatter the remaining chocolate chips on top. Bake for about 30 minutes. Sprinkle flaky salt on top if desired. Before slicing into 9 or 16 squares, let cool completely in the pan. You can speed this up by placing the pan in the refrigerator or freezer after cooling at room temperature for 30 minutes.