Flourless Brownies & Mint Ganache

1. Preheat the oven to 350 F. Grease a square baking pan (either 8×8 inches or 9×9 inches). I used an 8×8 inch pan.
2. Place black beans, cocoa powder, eggs, sugar, milk, oil, baking powder, baking soda, vinegar and ground coffee beans into a food processor and blend.
3. When the batter looks like a thick mousse, empty all contents into a medium-sized bowl.
4. Fold 1/2 cup of the chocolate chips into the batter.
5. Pour batter into greased pan, smooth the top and place pan in the oven. If you are using an 8×8 inch pan, bake for about 35-40 minutes, or until a toothpick comes out clean when you pierce the center of the brownies. If you are using a 9×9 inch pan, bake for about 30-35 minutes. Remove from oven and set pan on a rack.
6. Let the brownies cool before cutting them into squares.
7. Heat the coconut milk in a saucepan over medium-high heat.
8. When the coconut milk starts to boil, turn off the stove and remove the saucepan from heat.
9. Add the remaining 1 cup chocolate chips, peppermint extract and honey into the milk and stir until the chocolate chips are melted and everything is well blended.
10. Spread the ganache over the cooled brownies (use as much as you like—there may be extra).
11. Store leftover ganache in the refrigerator. Reheat the ganache before using it again.

I adapted the recipe for black bean brownies from Skinnytaste. The ganache recipe was adapted from a recipe I found on Gluten Free Recipe Box.