Black bean brownies are topped with gooey caramel and toasted coconut.
2 c. black beans drained and rinsed well,
½ c. honey,
½ c. walnuts (optional),
1/3 c. butter melted (for lower calories try using applesauce instead),
1/3 c. unsweetened cocoa powder,
2 tsp. vanilla extract,
1/8 tsp. salt,
toasted coconut for topping,
Litehouse Old Fashioned Caramel Dip for topping
Preheat your oven to 350 degrees.
Prepare a 12 cup muffin pan by placing a cupcake liner in each muffin cup.
Place all ingredients into a food processor. Blend until smooth.
Divide batter among the 12 muffin cups.
Bake for 20-25 minutes, until just set in the center. Use the back of a table spoon to create a dent in the top of each brownie. Allow to cool 10 minutes before removing from the pan.
Spoon the Litehouse Old Fashioned Caramel Dip into the dent of each brownie. Sprinkle with the toasted coconut.