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Chocolate Chunk Brownies

Chocolate Chunk Brownies
Servings:
16
Total Time:
about 1 hour
Active Time:
25 minutes

Ingredients

6 oz semisweet chocolate (from bars)
Nonstick aluminum foil
1 (15-oz) can black beans, rinsed/drained
1 cup coconut (or canola) oil
4 large eggs (or 1 cup egg substitute)
3/4 cup sugar
1/2 cup unsweetened cocoa powder
2/3 cup whole wheat flour
1 teaspoon baking powder
2 teaspoons instant coffee granules
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
Frozen light whipped topping, thawed (optional)

Steps

  1. Preheat oven to 350°F. Cut chocolate into small pieces (1 1/2 cups). Line 8-inch square baking pan with foil, allowing foil to extend over edges of pan. Place 1/2 cup chocolate pieces in microwave-safe bowl; microwave on MEDIUM for 45–65 seconds, stirring hallway, or until melted. Stir until mixture is smooth.
  2. Place black beans, oil, eggs, sugar, and cocoa powder in food processor bowl; process 1 minute or until blended and smooth. Add flour, baking powder, coffee granules, vanilla, salt, and melted chocolate; process until smooth. Remove blade; stir in 1/2 cup chocolate pieces.
  3. Spread batter into baking pan; sprinkle top with remaining 1/2 cup chocolate pieces. Bake 20–25 minutes or until a toothpick inserted in center comes out with just a few moist crumbs.
  4. Transfer to wire rack to cool for 30 minutes. Use foil to lift brownies from pan. Top brownies with whipped topping; serve.

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Nutritional Information

CALORIES (per 1/16 recipe) 270kcal; FAT 19.00g; SAT FAT 14.00g; TRANS FAT 0.00g; CHOL 45mg; SODIUM 130mg; CARB 24g; FIBER 3.00g; SUGARS 15g; PROTEIN 5g; CALC 4%; VIT A 2%; VIT C 0%; IRON 10%

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