Triple Chocolate Fudgy Black Bean Brownie

Preheat oven to 350ºF and line an 8×8 baking dish with parchment paper. You can also simply grease the baking dish with oil, but the parchment paper allows for easier removal of the brownies after they’ve cooled.

In a blender or food processor, pulse black beans, turbinado sugar, and almond butter until smooth. Add eggs, vanilla extract, baking powder, and sea salt pulse again just until eggs are beaten into the batter. Transfer to a large mixing bowl. Set aside.

Melt 2 ounces of the dark chocolate in the microwave or a double-boiler and let it cool slightly. Stir this into the black bean mixture along with the cacao powder and coconut flour until smooth. The batter will thicken as the melted chocolate begins to solidify with the addition of other ingredients, and that is okay.

Roughly chop 2 ounces of the dark chocolate and stir this into the batter. Transfer this batter to the prepared baking dish and spread into an even layer. Bake for 20–22 minutes, or until a toothpick poked into the center comes out mostly clean. Remove the dish from the oven and cool completely before cutting. This could take anywhere from 2–3 hours to overnight, if needed. They will be difficult to cut into if you try to do it while they are still even slightly warm.

When they’ve cooled, slice into 9 squares for larger portions, or 12 squares for smaller ones. Melt the white chocolate (or whatever you prefer) with coconut oil until smooth. Drizzle this over the corners of each brownie, or in any pattern you like. Let the chocolate set and then serve immediately.

Store leftovers in an airtight container at room temperature for up to 1 week. Enjoy!