Black Forest Black Bean Brownies

Ingredients

• 1 - 19oz (540mL) can Black Beans, rinsed
• 2 Eggs
• 1/2 tsp. Almond Extract
• 1 tsp. Vanilla
• 1/3 cup sugar
• 2 Tbsp. Honey
• 1/2 cup Cocoa
• 2 Tbsp. Almond Milk (or any milk)
• 1 tsp. Baking Powder
• 1/4 cup Melted Coconut Oil
• 1/2 cup Semi-sweet chocolate chips or dark chocolate chuncks

Nutritional information

Directions

1. 1

   Rum Cherries (makes approximately 2 cups of sauce)

   Ingredients:

   • 5 c. fresh pitted BC Tree Fruits cherries
   • 1/4 c. sugar
   • ¼ c. water
   • 1/3 c. rum
   • 1 Tbsp. corn starch
   • 5 Tbsp. water

   In a medium saucepan combine the cherries, sugar and 2 tablespoons of water. Cook over medium heat until the cherries soften and the sugar dissolves, approximately 10-15 minutes. Add the rum and stir.

   In a cup, stir together the corn starch and water until the corn starch is dissolved and smooth. Slowly drizzle it into the cherries while stirring. Continue to cook on medium heat until the cherries thicken and look clear not cloudy, approximately 2 minutes. Set aside.

2. 2

   Preheat the oven to 350F and grease a 9×9 square or round baking pan, lining with parchment paper.

3. 3

   Place all of the ingredients for the brownies except for the chocolate chips/chunks and blend on medium speed in a blender until completely smooth.

4. 4

   Pour the mixture into the prepared pan. Taking 3/4 cup of the rum cherries, drop the cherry mixture in spoonfuls over top of the brownie mixture, gently swirling at the surface (you don’t want to mix it too much). Sprinkle the chocolate chips/chunks over the top and bake for approximately 1 hour (it will pull away from the pan at the edges and be set in the middle)

5. 5

   Remove from the oven and cool.

6. 6

   Serve with the extra rum cherries and coconut whip topping or vanilla ice cream or ‘nice’ cream.