Toffee black bean brownies
Ingredients
- Non-stick cooking spray
- 1 cup canned black beans
- 1/2 cup canola oil
- 2 eggs
- 1/2 cup Hershey’s special dark unsweetened cocoa powder
- 2/3 cup maple syrup
- 1 teaspoon instant espresso
- 1 1/2 teaspoons vanilla extract
- 1/4 cup chocolate chips
- 1/2 cup bitter sweet chocolate bar pieces
- 1/3 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 toffee pieces
Directions
- Preheat your oven to 350 degrees.
- Grease a 9x9 inch square, baking pan.
- Using blender or food processor puree the beans with the canola oil.
- Add the eggs, special dark cocoa, maple syrup, espresso and vanilla.
- Melt the chocolate chips, and add to the blender or food processor.
- Blend on medium high until smooth.
- In a small bowl, whisk together the flour, baking powder and salt.
- Add the flour mixture to the blender/food processor and pulse until just incorporated.
- Stir in the chocolate pieces, and pour the brownie mixture into your prepared pan.
- Top the brownie mixture with the toffee. You can take a toothpick and swirl the toffee into brownies if you like.
- Bake for 20 minutes, or until the surface looks dull around the edges and a toothpick inserted in the middle comes out with just a few crumbs.
- Let brownies cool for at least ten minutes before cutting and removing from the pan. I know it’s going to be hard to wait, but trust me it’s worth it.
