Recipes
Chocolate Chunk Brownies
16 servings
1 hour total (Active 25 minutes)
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Ingredients
- 6 oz semisweet chocolate
- Nonstick aluminum foil
- 1 (15-oz) can black beans
- 1 cup coconut (or canola) oil
- 4 large eggs (or 1 cup egg substitute)
- ¾ cup sugar
- ½ cup unsweetened cocoa powder
- ⅔ cup whole wheat flour
- 1 teaspoon baking powder
- 2 teaspoons instant coffee granules
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt
- Frozen light whipped topping, thawed (optional)
Steps
- Preheat oven to 350°F. Cut chocolate into small pieces (1 ½ cups). Line 8-inch square baking pan with foil, allowing foil to extend over edges of pan. Place ½ cup chocolate pieces in microwave-safe bowl; microwave on MEDIUM for 45–65 seconds, stirring hallway, or until melted. Stir until mixture is smooth.
- Rinse and drain black beans. Place black beans, oil, eggs, sugar, and cocoa powder in food processor bowl; process 1 minute or until blended and smooth. Add flour, baking powder, coffee granules, vanilla, salt, and melted chocolate; process until smooth. Remove blade; stir in ½ cup chocolate pieces.
- Spread batter into baking pan; sprinkle top with remaining ½ cup chocolate pieces. Bake 20–25 minutes or until a toothpick inserted in center comes out with just a few moist crumbs.
- Transfer to wire rack to cool for 30 minutes. Use foil to lift brownies from pan. Top brownies with whipped topping (if desired); serve.
Amount per 1⁄16 recipe serving: Calories 280, Total Fat 19g, Sat Fat 14g, Trans Fat 0g, Chol 45mg, Sodium 130mg, Total Carb 24g, Fiber 2g, Sugars 14g, Protein 5g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%