Preheat the oven to 350°F. Mist an 8 x 8 x 2-inch baking pan with cooking spray.
In a large bowl, beat the eggs. Add the coconut milk, coconut oil, vanilla, and stevia, and blend well. Gently fold in the black beans.
In a medium bowl, mix the flour, cacao powder, coconut sugar (omit if you are on the Fast Track), and sea salt.
Fold the dry ingredients into the wet ingredients; you may need to add up to ¼ cup more coconut milk to get the perfect brownie consistency. (Gluten-free flours tend to be heavier and require more liquids than wheat flour.)
Pour the batter into the prepared pan and bake for 30 minutes before testing for doneness by inserting a toothpick in the center; continue to bake and test again at 5-minute intervals until the toothpick comes out clean, which could be up to 45 minutes, depending on the flour used. Don't overbake the brownies.
Let the brownies cool in the pan for 15 minutes. Cut them into 16 pieces and place them in an airtight container.
Store in the refrigerator.
Black Bean-Carob Brownies
If your dietary needs don't allow cacao, you may want to try carob.
To make this variation, follow the above recipe, but substitute carob powder for cacao.
Notes
*Use almond flour while on Fast Track **Use 2 dropperfuls liquid stevia while on Fast Track
Recipe by Natural Living Family with Dr. Z & Mama Z at https://naturallivingfamily.com/gluten-free-chocolate-black-bean-brownies/