This recipe was prepared using Braun's MultiQuick Hand blender with the food processor and whisk attachments.
- 6 ounces semisweet chocolate chips (1 cup)
- 4 tablespoons unsalted butter
- 1 (15.5-ounce) can black beans, rinsed and drained
- ¼ cup sugar
- ¼ cup tightly packed light brown sugar
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 can coconut milk, optional
- Preheat the oven to 350°F. Line a 9-inch square baking pan with foil and coat with cooking spray.
- Reserve 2 ounces (1/3 cup) chocolate chips. Put the remaining 4 ounces (2/3 cup) in a small saucepan with the butter. Melt over low heat, stirring until smooth. Remove from the heat.
- Put the beans and both sugars in the Braun MultiQuick food processor fitted with the knife blade attachment. Pulse on high until smooth, scraping the bowl occasionally. Add the cocoa powder, baking soda, and salt. Pulse, scraping the bowl occasionally, until incorporated. Add the eggs and vanilla and puree, scraping the bowl occasionally, until smooth. Add the melted chocolate mixture and puree until smooth.
- Pour the batter into the prepared pan and sprinkle evenly with the reserved chocolate chips.
- Bake until a toothpick inserted in the center comes out almost clean, about 25 minutes. Cool completely on a wire rack. Lift out with the foil to cut into 18 brownies. Store in an airtight container for up to 3 days.
- Make coconut whipped cream for serving, if desired. Refrigerate the can of coconut milk until very cold. Open the top and scrape the solid white part into a chilled bowl. Reserve the liquid for another use. Using the MultiQuick Whisk attachment, whip the chilled coconut fat until the consistency of whipped cream. Dollop onto the brownies.