Gluten Free Sweet Potato Black Bean Brownies

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Black beans
  • 1 cup Sweet potato, cooked

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, dark
  • 1/2 cup Chocolate chips, semisweet
  • 3/4 cup Cocoa powder, unsweetened
  • 1/4 cup Dark chocolate chips
  • 3/4 tsp Kosher salt
  • 1 tsp Vanilla extract, pure

• Drinks

  • 1/3 cup Coffee, hot

• Dairy

  • 3 tbsp Buttermilk

Found on shelovesbiscotti.com

Description

Ingredients

• ⅓ cup hot coffee
• ½ cup semisweet chocolate chips
• 1 cup cooked sweet potato
• ½ cup pureed black beans (I used canned)
• 3 tablespoons buttermilk (or applesauce)
• 2 large eggs (room temperature)
• ½ cup dark brown sugar
• 1 teaspoon pure vanilla extract
• ¾ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¾ teaspoon kosher salt
• ¼ cup dark chocolate chips (optional for topping the cake)

Directions

• Preheat oven to 350℉ (175°C) .
• Grease and flour (or use non-stick spray) an 8 x 8 square pan.
• Add hot coffee to chocolate chips and set aside.
• Combine the rest of the ingredients in a food processor and blend until smooth.
• Add the hot coffee and chocolate chip mixture (mix together before adding).
• Combine thoroughly together.
• Pour batter into greased 8 x 8 pan.
• Sprinkle dark chocolate chips over the top of the batter (if desired).
• Bake in preheated oven for 25-30 minutes or until cake appears set and tester comes out clean.
• Transfer pan to a rack where it can cool down for about 15 minutes.
• Cut into pieces and serve.
• Refrigerate leftovers.