Better Brownies By Daphne Oz

Instructions

1. Preheat the oven to 350°F. Lightly coat 24 cups of a mini-muffin tin with 1 tbsp melted butter.
2. Puree the black beans in a blender or food processor until smooth and creamy. Measure 1/2 cup of black bean puree and reserve the remaining for use with tacos or nachos or as black bean dip.
3. Prick the sweet potato a few times with a fork and microwave until it is completely soft and tender, about 7 minutes. Scoop out the flesh, set 1 cup in a large bowl, and add the black bean puree. Whisk in the remaining 2 tbsp melted butter, eggs, brown sugar, and vanilla.
4. Add the chocolate chips to a small bowl and pour the hot coffee on top. Stir until melted, then add it to the sweet potato mixture.
5. In another bowl, combine the cocoa powder, baking soda, and salt. Add the cocoa mixture to the sweet potato mixture and stir until just combined.
6. Use a spoon to fill the muffin cups three-quarters full (you'll have enough batter for 24 mini-muffins). Bake for about 12 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 about 5 minutes, then turn them out onto a wire rack to cool. Repeat with any remaining batter. The brownies will keep in an airtight container for up to 3 days.
7. Serving size: 1 brownie