Flourless Brownies & Skinny Mint Ganache
1 15-oz. can of black beans, drained and rinsed
2 large eggs
1/2 cup cocoa powder
1/2 cup coconut sugar
1/2 tsp olive oil
1 TBS milk (any kind)
1 tsp balsamic vinegar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground coffee (optional)
1/2 cup chocolate chips
1/2 cup light coconut milk
1 cup semi-sweet chocolate chips
1 tsp peppermint extract
1/2 TBS honey
Preheat the oven to 350 degrees F. Grease a square baking pan (either 8×8 inches or 9×9 inches). I used an 8×8 inches pan.
Place all ingredients except for the chocolate chips into a food processor and blend.
When the batter looks like a thick mousse, empty all contents into a medium-sized bowl.
Fold chocolate chips into the batter.
Pour batter into greased pan and place in the oven. If you are using an 8×8 inches pan, bake for about 35-40 minutes, or until a toothpick comes out clean when you pierce the brownies. If you are using a 9×9 inches pan, bake for about 30-35 minutes.
Let the brownies cool before cutting them into squares.
For the mint ganache, heat the coconut milk in a saucepan over medium-high heat.
When the coconut milk starts to boil, turn off the stove and remove the saucepan from heat.
Empty the chocolate chips, peppermint extract, and honey in the milk and stir until the chocolate chips are melted and everything is well blended.
Enjoy over your favorite desserts!
Store leftover ganache in the refrigerator. Reheat the ganache before using it again.