Fudgy Flourless Nutella Brownies

By srumbel

This is a recipe I’ve been playing around with and perfecting for quite some time. I finally got it right! They are so fudgy, moist and delicious! You have to try them! You would never know that they are made with black beans. (Shhh, don’t tell my kids!) They’re also gluten-free which is a plus. You’re welcome, mom.
from thissillygirlslife.com

Ingredients

• For the Brownies:
• 1 - 15 oz. (425 g) can black beans, drained & rinsed
• 3 eggs, room temperature
• 1/4 cup (20 g) cocoa powder
• 1/4 cup (75 g) Nutella®
• 1 cup (200 g) sugar
• 3 tablespoons coconut oil
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/4 cup (45 g) semisweet chocolate chips
• For the Frosting:
• 1 1/4 cups (225 g) semisweet chocolate chips
• 1/4 cup (50 g) coconut oil
• 1/2 cup (150 g) Nutella®
• 1/4 cup (45 g) multi-colored sprinkles

Preparation

Step 1

Preheat oven to 375°F.
Line an 8"x8" square baking pan with an 8"x16" piece aluminum foil. There will be about 2 extra inches of foil hanging over on either side. Spray the pan with cooking spray before placing the foil on top. Press down, so the foil molds to the inside of the pan. Then spray the foil as well.
Place all of the ingredients except for the chocolate chips in a food processor. Process until smooth, about a minute. Add the chocolate chips and pulse a few times to distribute them. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool for 30 minutes to an
hour.
Meanwhile, make the frosting. Place chocolate chips in a microwave-safe bowl. Microwave on high for 1 minute. Stir until smooth and completely melted. Add coconut oil and Nutella®. Stir to combine. Pour over cooled brownies. Sprinkle the sprinkles on top. Refrigerate for 1-2 hours. This is important for the icing to set.
Let it sit on the counter for about 10 minutes before cutting. Run a knife down the sides to loosen the brownies. Cut into squares and serve. Store in refrigerator.