I love how Jasmine at The Richmond Avenue can take something that usually holds very little nutritional value and turn it into health food. (That’s what I call it, with complete justification.) In this case incorporating the black beans added protein and fiber. I can honestly say the brownies were moist and tasted like chocolate. So much so that my chocolate lover approved of them, and I felt guilt-free saying he could have them for an after school snack.

As organic as possible (from me as usual)

1 (15 oz) can black beans, rinsed and drained
2 large eggs
1/2 tsp instant coffee
3/4 cup unsweetened cocoa powder
1/2 cup raw sugar
1/4 tsp sea salt
1 tbsp honey
1/4 cup coconut or olive oil
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/4 semi-sweet chocolate chips
Optional toppings: Chocolate Chips, Walnuts

Preheat oven to 350 degrees.
Combine all ingredients (except for toppings and chocolate chips) in a food processor and blend until smooth. Mix in chocolate chips. Pour batter into greased baking pan and bake for 25-30 minutes, or until a cake tester comes out clean.

*Jasmine left this “1/4” chocolate chips up to personal interpretation and some might have opted for a 1/4 cup, but I knew it meant a 1/4 of the bag 😉

*As you can see I used walnuts on half, for the non-nut loving members of my family