Salted Caramel Black Bean Brownies
Salted Caramel Brownies
For the Brownies
1 (15.5) ounce can Black Beans
3 Eggs
1/4 Cocoa Powder
3 tbsp Melted Coconut OIl
1/2 Cup Coconut Sugar
1 tsp Vanilla
1/2 tsp Baking Powder
Pinch of Salt
Flaked sea salt for decoration
For the Salted Caramel
2 tbsp maple syrup
1/2 Cup Coconut Sugar
1/2 Cup Coconut Milk
4 tbsp Ghee
1 tsp Vanilla
Pinch of Salt
Start by making the caramel as this takes some time to chill
In a sauce pot combine all of the ingredients
Bring to a boil
Let boil for 3-4 minutes and mixture will start to thicken and stick slightly to the back of a spoon
Remove the mixture from the heat
Chill in the freezer for at least an hour (overnight is preferable)
While the caramel is cooling, preheat the oven to 350 degrees
Line an 8x8 baking dish with parchment paper or spray/coat with coconut oil or ghee
Rinse and drain the black beans
Puree the black beans in the food processor until creamy
Add the remaining brownie ingredients to the food and mix until fully combined
When combined, pour the batter into the baking pan
*This step is optional* Before baking, I like to swirl a couple of tbsp of the caramel onto the top. Drizzle the caramel in vertical lines and run a knife through it horizontally to create a swirl affect (pictured)
Bake for 35 minutes
Let the brownies cool completely (at least an hour)
Pour the caramel on top of the cooled brownies and chill in the refrigerator for another hour (or more)
Once cooled, cut the brownies into squares and sprinkle with sea salt