(organic ingredients always best)
- 2 c soaked and then cooked black beans (or one 15 – 16 oz can black beans rinsed and drained)
- 3 eggs
- 1/3 c melted butter ( coconut oil or ghee can be substituted for persons who are dairy intolerant)
- ¼ cup plus 1/8 c cocoa powder
- 1 tsp vanilla extract
- ½ cup plus 1 TBSP RAW honey
- 1/3 cup chopped walnuts (optional)
- 1 Tbsp baking powder (without aluminum in it)
Preheat oven to 350 degrees. In a blender, combine the black beans, eggs, melted butter, cocoa powder, vanilla and honey. Pulse or blend until smooth. After blending all the rest of the ingredients, add the baking powder and blend in quickly. Pour the batter into an 8×8 greased (with coconut oil) glass baking dish. Sprinkle chopped nuts on the top and lightly press in (if you press in too much they will sink into the brownies as they bake).
Bake at 350 degrees for 40-50 minutes until a toothpick goes in and out clean. Watch the edges and take out before too much browning. Still chewy but not gooey.
Cool and then store in fridge because of the cooked beans and eggs. Can crush up frozen raspberries to pour on the top if desired.