Ingredients
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1 (15-oz.) can no-salt-added black beans, rinsed
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3 large eggs
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¼ cup neutral oil, such as canola or avocado
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2 tablespoons pure maple syrup
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1 tablespoon vanilla extract
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½ cup granulated sugar
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¼ cup cocoa powder
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½ teaspoon baking powder
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½ teaspoon instant coffee granules
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½ teaspoon salt
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½ cup semisweet chocolate chips
Directions
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Preheat oven to 350°F. Coat a 9-inch-square baking pan with cooking spray.
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Place rinsed beans in a food processor; process until a mostly smooth, thick paste forms, about 1 minute, stopping to scrape down the sides as needed.
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Add 3 large eggs, ¼ cup oil, 2 tablespoons maple syrup and 1 tablespoon vanilla; pulse until combined, about 5 pulses. Add ½ cup sugar, ¼ cup cocoa and ½ teaspoon each baking powder, coffee granules and salt; pulse until thoroughly combined, about 5 pulses.
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Transfer the batter to the prepared pan, spreading into an even layer. Sprinkle ½ cup chocolate chips over the top.
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Bake until the center is fully set and the edges just begin pulling away from the pan’s sides, 23 to 25 minutes. Let cool in the pan on a wire rack until room temperature, about 30 minutes, before cutting and serving.
