Fudgy Black Bean Brownies

• 1 can (15 oz) canned black beans (drained, rinsed very well, and patted dry)
• 3 large eggs
• 1/2 cup maple syrup
• 1/4 cup, melted coconut oil (plus a little for the pan; or butter)
• 1 tsp vanilla extract
• 1/3 cup raw cacao powder (or unsweetened cocoa powder)
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chips (70% or higher; check the label if you need them dairy-free)

Instructions

1. Preheat the oven to 350°F (175°C). Lightly oil an 8-inch square pan and line it with parchment, leaving an overhang on two sides to lift the brownies out.
2. Drain the beans and rinse them under cold water until the water runs clear, then pat them dry with a towel.
3. Blend the beans, eggs, maple syrup, melted coconut oil, and vanilla in a blender or food processor for 1 to 2 minutes, scraping down the sides, until completely smooth with no flecks of bean skin.
4. Add the cacao, baking powder, and salt and blend again until just combined. The batter will be thin and glossy.
5. Stir in 1/3 cup of the chocolate chips by hand, pour the batter into the pan, and scatter the remaining chips on top.
6. Bake 30 to 35 minutes, until the edges are set and a toothpick in the center comes out with a few moist crumbs, not wet batter.
7. Cool completely in the pan, about 1 hour, then chill 30 minutes before lifting out and cutting into 16 squares.

Tips

• Blend the beans until they are truly smooth, since any leftover skin shows up as speckles. Patting the beans dry also keeps the brownies from turning gummy.
• The fudgy texture develops as they cool and chill, and they slice most cleanly cold. Keep them in the fridge up to 5 days or freeze for up to 3 months.
• Do not overbake them. The center should look just set, and they firm up a lot out of the oven.
• Raw cacao is more bitter than regular unsweetened cocoa, so if the family prefers a milder brownie use cocoa powder. A handful of chopped walnuts folded in adds crunch.

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