Home Version:

Black Bean Brownie

Yield: one small pan

Ingredients:

2 cups cooked black beans (unsalted)*

2 large eggs

½ cup honey

2 tsp. vanilla extract

⅓ cup coconut oil

½ cup + 2 Tbsp. cocoa powder

2 Tbsp. tapioca starch or cornstarch

1 tsp. cinnamon

½ tsp. salt

⅓ to ½ cup chocolate chips

Directions:

1. Preheat oven to 350 °F and grease a small pan.

2. In a food processor or blender, purée black beans, eggs, honey, 2 Tbsp. cocoa powder, vanilla extract and coconut oil together.

3. Mix together dry ingredients (½ cup cocoa powder, tapioca starch/cornstarch, cinnamon and salt), then blend into wet ingredients.

4. Mix in chocolate chips.

5. Bake for 15-20 minutes.

6. Allow to cool, then cut into squares.

*You can use dry beans. Dry beans double in volume as they soak and cook, and you’ll need to soak beans in a ratio of 4 parts water:1 part beans. To make 2 cups of cooked beans, soak 1 cup of dry beans in 4 cups of water overnight. Then, simmer for about an hour until tender, stirring occasionally to prevent burning. Drain and quickly cool the beans until ready for use. They can be stored in the fridge for up to a week until ready to use, or you can make a large batch all at once and freeze part of it.

Source: Michelle Schoffro, chef at care2.com and highly recommended by Upper Valley Farm to School’s educators.