Black bean brownies
1 (15.5 oz) can black beans, rinsed and drained
3/4c unsweetened seed or nut butter (I used pumpkin seed butter)
1.5c unsweetened applesauce
1/4c maple syrup
1.5t vanilla extract
1/2c + 3 tablespoons cacao powder
1t baking powder
1/2t kosher salt
1/4c 100% dark (unsweetened) chocolate chips
1/4c mini semi sweet chocolate chips
Flaky sea salt
Directions
Heat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving an overhang on at least two sides, then grease with palm shortening, butter, ghee or coconut oil (healthy fats).
Start melting the unsweetened chocolate chips in a bowl above boiling water.
In a food processor or blender, combine the beans, seed/nut butter, applesauce, maple syrup, and vanilla. Purée until completely smooth. Transfer to bowl and stir in cacao powder, baking powder, salt.
Stir in melted chocolate.
Scrape batter into prepared pan and smooth the surface. Scatter the mini chocolate chips and flaky salt over the surface of the brownies.
Bake for about 30 minutes “until dry to the touch and matte in texture, with a few cracks on the surface” (from Food 52).
Let cool completely in the pan before cutting.