We have been obsessing over the Fraiche Food Full Hearts Coconut Black Bean Brownie recipe. We have been experimenting with different variations of the recipe, including using Peace River Honey in place of sugar. For these ones, we took Tori and Jill’s recipe and omitted the shredded coconut and added honey. They were absolutely delicious served with homemade caramel and homemade ice cream!
1 large 14 oz can of black beans, drained and rinsed
1/2 cup cocoa
1/4 tsp salt
1 tsp vanilla
1 tsp instant espresso powder
1/2 cup Peace River Honey
2 tbsp. milk
1 tsp baking powder
1/4 cup coconut oil
1/3 cup semi-sweet chocolate chips
Preheat oven to 350F and line a 9″x 9″ baking pan with parchment paper, leaving some hanging over the edge to make the brownies easier to remove once baked.
Combine all the ingredients except the chocolate chips in a blender and mix on high until smooth.
Pour the batter into the prepared pan, sprinkle with the chocolate chips, and bake for approximately 30-40 minutes or until the brownies are set (bake for less time for a more fudgy brownie).
Remove from the oven and let it rest in the pan for at least 20 minutes before removing from the pan (use the overhanging parchment as handles). Cut into squares and serve!