Black Bean Brownies
1/4 c. cocoa powder, unsweetened
1 c. unsalted butter, melted
2 c. black beans
1 tbsp. vanilla extract
1/4 c. instant coffee granules
1/4 tsp. salt
4 large eggs
1 c. honey
Preheat oven to 350°.
Line a 9″ x 13″ baking pan with parchment paper and set aside.
In the bowl of a food processor fitted with a steel blade, place the beans, cocoa powder, melted butter, vanilla extract, salt, espresso powder and eggs. Process until smooth and remove to a large bowl. Stir in the honey. Pour the mixture into the lined pan and bake for 45 minutes. Baked brownies will be solid, and will not jiggle when the pan is shaken.
Cool brownies to room temperature before unmolding.
YIELD: 1- 9″ x 13″ tray of brownies, slice and serve.