15 oz can of black beans, sodium free, rinsed and drained
⅓ cup chocolate chips, plus more for topping {optional, but come on}
½ c shredded coconut {this is the amount if you want entire batch of coconut - I used ¼ c for the half-coconut, half-plain version}, plus more for topping {optional}
Instructions
Preheat oven to 350.
Grease an 8x8 or 9x9 baking pan with coconut oil (I used it when in solid form, with a paper towel).
Place all ingredients besides chocolate chips into food processor. Process until ingredients form a smooth batter, about 1 minute; stop and scrape down the sides and make sure everything is incorporated; process again.
Empty the batter into a mixing bowl and stir in ⅓ cup chocolate chips, and coconut if using.
Pour the batter into the prepared pan, sprinkle with chocolate chips and coconut, if using.
Bake for 25-35 minutes or until the brownies look a little puffier and start to crack a bit.
Cool pan completely. Cut into 16 squares, and keep whatever is not eaten after the day of baking in the refrigerator.
Notes
Use good quality cocoa powder! Use extra-ripe avocado! Process until completely smooth!
Recipe by My Utensil Crock at https://www.myutensilcrock.com/2014/08/10/breakfast-brownies/