Breakfast Brownies

• 1 egg + 2 egg whites
• 1/2 avocado a large, very ripe!
• 1 teaspoon coconut oil
• 2/3 cup cocoa powder good-quality
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 teaspoon instant coffee
• 2 teaspoons vanilla
• 1/2 cup light brown sugar
• 15 ounces black beans can of, sodium free, rinsed and drained
• 1/3 cup chocolate chips plus more for topping {optional, but come on}
• 1/2 cup shredded coconut {this is the amount if you want entire batch of coconut - I used 1/4 c for the half-coconut, half-plain version}, plus more for topping {optional}

1. Preheat oven to 350.
2. Grease an 8x8 or 9x9 baking pan with coconut oil (I used it when in solid form, with a paper towel).
3. Place all ingredients besides chocolate chips into food processor. Process until ingredients form a smooth batter, about 1 minute; stop and scrape down the sides and make sure everything is incorporated; process again.
4. Empty the batter into a mixing bowl and stir in 1/3 cup chocolate chips, and coconut if using.
5. Pour the batter into the prepared pan, sprinkle with chocolate chips and coconut, if using.
6. Bake for 25-35 minutes or until the brownies look a little puffier and start to crack a bit.
7. Cool pan completely. Cut into 16 squares, and keep whatever is not eaten after the day of baking in the refrigerator.

egg , avocado, coconut oil, cocoa powder good, baking powder, baking soda, kosher salt, instant coffee, vanilla, light brown sugar, black beans, chocolate chips, coconut

Taken from www.yummly.com/recipe/Breakfast-Brownies-1079573 (may not work)