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Chocolate Chunk Brownies
Recipes
Chocolate Chunk Brownies
16 servings
1 hour total (Active 25 minutes)

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

    1. 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.
    2. 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.
    3. 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.
    4. 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%