1cupchocolate chipsplus extra for adding to the tops of the brownies
Raspberriesfor garnish - optional
Whipped toppingfor garnish - optional
Instructions
Preheat your oven to 350 degrees Fahrenheit
Spray an 8x8" baking pan with non-stick cooking spray.
Line one side of the pan with Parchment paper and leave the ends sticking out over the top.
Rinse and drain the black beans and pour them into a food processor.
Pulse 8 - 10 times or until they are broken down.
Add both the sugars, cocoa powder, eggs, baking soda, baking powder, and salt, and blend until smooth.
Melt the coconut oil in the microwave until it's warm, and add the coffee granules. Stir to combine.
Pour the coconut oil mixture and the vanilla into the batter and blend for a few seconds to combine.
Scoop the flesh out of the avocado and add it to the food processor.
Blend until the batter is smooth, scraping down the sides as needed.
Remove the blade from the food processor and stir in the chocolate chips.
Pour the batter into your prepared baking pan and use a spatula to evenly spread it out.
Sprinkle some extra chocolate chips on top, and place the pan in the oven.
Bake for 23 to 26 minutes or until the edges start to look dry and a toothpick inserted a little off center comes out with crumbs on it.
Let the brownies cool in the pan for 15 minutes, and then use the Parchment paper to lift them out onto a wire rack. Allow them to cool for 20 more minutes before cutting.
If desired, serve with a dollop of whipped topping and a raspberry on top!