- 1 large sweet potato
- 1 15 ounce can black beans (drained, rinsed)
- 3 tablespoons unsalted butter (melted, divided)
- 2 large eggs
- 1/2 cup dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/3 cup brewed coffee
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon Kosher salt
Preheat the oven to 350ºF. Lightly grease 24 cups of a mini-muffin tin with 1 tablespoon of melted butter.
In a blender or food processor, puree the black beans until smooth and creamy. Measure 1/2 cup of black bean puree. With a fork, prick the sweet potato a few times and microwave until it is completely soft and tender, about 7 minutes. In a large bowl, scoop out 1 cup of the sweet potato flesh. Add the black bean puree, melted butter, eggs, brown sugar, and vanilla, and whisk to combine.
In a small bowl, add the chocolate chips and pour the hot coffee on top. Stir until melted. Add to the sweet potato mixture.
In another small bowl, add the cocoa powder, baking soda, and salt, and mix to combine. Add the cocoa mixture to the sweet potato mixture, and stir to combine.
Use a spoon to fill the muffin cups three-quarters full. Place the muffins in the oven and bake for 8 minutes, or until a cake tester inserted into the center of a brownie comes out with a few moist crumbs attached and the brownies resist light pressure. Let the brownies cool in the pan for 5 minutes, then turn them out onto a wire rack to cool.
Tip: Use the remaining black bean puree for tacos, nachos, or a black bean dip.