These brownies were such an Instagram sensation (I kind of hate myself for saying that), that I figured I might as well put the recipe up here on the ‘ol blog for public consumption. For anyone I emailed and had made them—what do you think?
I gave these brownies to 3 different people (including Dane) without telling them what was in it–they had no clue. I’m willing to bet that even the world’ finest chocolate connoisseur would say these tasted good. Maybe? You decide!
For the brownies, you will need:
1¼ cups sugar-free chocolate chips or (carob chips or grain sweetened chocolate chips)
1 (15.5 oz) can black beans, rinsed and drained
¼ cup carob powder or cocoa powder, unsweetened
2 eggs
⅓ cup coconut oil (if you’re not opposed, you could also use olive oil)
¼ teaspoon cinnamon
2 teaspoons vanilla extract
¼ teaspoon salt
½ teaspoon baking powder
1 teaspoon instant coffee
1. Mash beans entirely in a food processor or by hand.
2. Combine all ingredients in a bowl and mix thoroughly.
**next time I’m going to toss everything in my food processor, I think the end result will be better.
3. Set aside mixture.
For cream cheese mixture you will need:
6-8 oz cream cheese
dash vanilla
1 egg
1. Mix all ingredients together in a bowl separate from the brownie mix.
Okay, now that you have your mixtures. Grease an 8×8 pan thoroughly or line it with parchment paper. I thought I had sprayed enough and eh…not nearly enough, a lot of sticking..so next time I will use the parchment paper method. Pour 3/4 of the brownie mix in. Pour the cream cheese mixture on top. Using the rest of the brownie mix, put dollops on top of the cream cheese mixture. Swirl with a knife.
The baking is where this gets tricky. I’m not going to begin to guess what types of ovens everyone has, but I have a convection oven and cooked mine for 27 minutes. Basically, put a toothpick in and if it comes out clean, you’re good. Just keep a close eye on them 🙂
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Pumpkin Chocolate Chip Scones
Sourdough Focaccia