Flourless Brownies & Mint Ganache

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   1. Preheat the oven to 350 F. Grease a square baking pan (either 8x8 inches or 9x9 inches). I used an 8x8 inch pan.

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   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.

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   3. When the batter looks like a thick mousse, empty all contents into a medium-sized bowl.

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   4. Fold 1/2 cup of the chocolate chips into the batter.

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   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.

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   6. Let the brownies cool before cutting them into squares.

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   7. Heat the coconut milk in a saucepan over medium-high heat.

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   8. When the coconut milk starts to boil, turn off the stove and remove the saucepan from heat.

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   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.

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    10. Spread the ganache over the cooled brownies (use as much as you like-there may be extra).

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    11. Store leftover ganache in the refrigerator. Reheat the ganache before using it again.

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    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.

* Per serving · 4 servings · Values may vary.