A Modern Approach to Brownies

When I can I like to update baking recipes and boost their nutrition. I came across a black bean brownie recipe in a cookbook recently, and tinkered with it, creating a brownie that is delicious as well as gluten and dairy free. You really can not taste the beans at all!

2 ounces unsweetened (or dark) chocolate
1/2 cup coconut oil
1 cup cooked black beans, well-drained and at room temperature (canned are fine)
3/4 cup sugar
2 large eggs
1/3 cup peanut flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips (most brands are gluten free -- check the label)
1 cup chopped nuts, such as almonds, walnuts, or pecans (optional)

1. Preheat oven to 350 degrees. Lightly oil an 8x8 baking dish with coconut oil.
2. Add the chocolate and coconut oil to a microwave-safe bowl. Microwave about 2 minutes until the chocolate is melted. Stir to combine and set aside to cool.
3. When the chocolate/coconut mixture is cooled (can still be warm, just not hot), place the mixture in the work bowl of a food processor, along with the black beans, sugar, eggs, peanut flour, vanilla, and salt. Process until smooth. Stir in the chocolate chips and nuts. Pour into the baking dish and bake about 25 minutes. They are done when the center is set (not wiggly) and the edges pull away from the pan slightly. Allow them to cool completely before cutting.