-
1
1. Preheat the oven to 350 F. Grease a square baking pan (either 8x8 inches or 9x9 inches). I used an 8x8 inch pan.
-
2
2. Place black beans, cocoa powder, eggs, sugar, milk, oil, baking powder, baking soda, vinegar and ground coffee beans into a food processor and blend.
-
3
3. When the batter looks like a thick mousse, empty all contents into a medium-sized bowl.
-
4
4. Fold 1/2 cup of the chocolate chips into the batter.
-
5
5. Pour batter into greased pan, smooth the top and place pan in the oven. If you are using an 8x8 inch pan, bake for about 35-40 minutes, or until a toothpick comes out clean when you pierce the center of the brownies. If you are using a 9x9 inch pan, bake for about 30-35 minutes. Remove from oven and set pan on a rack.
-
6
6. Let the brownies cool before cutting them into squares.
-
7
7. Heat the coconut milk in a saucepan over medium-high heat.
-
8
8. When the coconut milk starts to boil, turn off the stove and remove the saucepan from heat.
-
9
9. Add the remaining 1 cup chocolate chips, peppermint extract and honey into the milk and stir until the chocolate chips are melted and everything is well blended.
-
10
10. Spread the ganache over the cooled brownies (use as much as you like-there may be extra).
-
11
11. Store leftover ganache in the refrigerator. Reheat the ganache before using it again.
-
12
I adapted the recipe for black bean brownies from Skinnytaste. The ganache recipe was adapted from a recipe I found on Gluten Free Recipe Box.
