xiaoxl/recipe_data huggingface dataset:
Colorful Beet Salad on Arugula With Sherry Vinaigrette


Ingredients:
beet, grainy mustard, sherry wine vinegar, sugar, extra virgin olive oil, salt, fresh ground pepper, arugula

Directions:
Heat (toaster] oven to 400 degrees.
Wash beets and cut the stalks. Put beets on a sheet of aluminum foil and form a pouch, sealing tightly. Place on a baking sheet and bake for 35 minutes.
Remove from oven and allow beets to steam in pouch 10 minutes longer. Take beets out of pouch; place in refrigerator. When cool, slip beets out of their skins and slice. Set aside.
To make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. Slowly whisk in the oil, and season with salt and pepper.
Toss beets with the vinaigrette and serve on a bed of arugula.
Sausage-Stuffed Banana Pepper Hotdish


Ingredients:
banana peppers, butter, onion, celery, crushed tomatoes, tomato sauce, garlic cloves, basil, oregano, salt, pepper, egg, salt, cayenne pepper, Worcestershire sauce, parmesan cheese, hot Italian sausage

Directions:
Cut off tops of peppers, and remove stuff inside& seeds.
Chop edible portions of tops; set aside.
Bring a pot of salted water to a boil.
Add peppers, reduce heat, and simmer until tender but still firm, about 5 minutes.
Drain and set aside.
Heat butter in a medium skillet.
Sauté reserved chopped pepper, onion and celery until tender, 3 to 5 minutes.
Stir in crushed tomatoes, tomato sauce and garlic.
Season with basil, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Simmer uncovered for 10 minutes.
Preheat oven to 350°F.
In a large mixing bowl, combine egg, 1 teaspoon salt, 1/4 teaspoon cayenne pepper, Worcestershire sauce and Parmesan.
Mix in hot sausage, mild sausage, bread crumbs and 1 cup of the tomato sauce mixture.
Fill each pepper with the meat mixture.
Place in a 3-quart casserole dish, and pour remaining tomato sauce mixture over peppers.
Bake uncovered in preheated oven for 1 hour.
Vegan Carrot Cake


Ingredients:
sugar, flour, salt, cinnamon, brown sugar, baking powder, baking soda, carrots, vanilla, soft tofu

Directions:
Grease and flour a 13" X 9" pan., Stir together dry ingredients., Now add to the dry mixture, the carrots, tofu, oil, and vanilla., Beat about 2 to 3 minutes until well mixed., Stir in the nuts., Bake at 325 degrees for about 50 to 60 minutes., Cool on a wire rack., Frost and enjoy.
Man Made Meat Sauce


Ingredients:
olive oil, onion, garlic cloves, ground beef, tomato paste, tomato sauce, crushed tomatoes, oregano, basil, red wine, Worcestershire sauce, sugar, mushrooms, bay leaves, salt

Directions:
in a large pot heat olive oil.
add onions and simmer on medium heat.
stir in garlic.
add red wine and saute.
in a seperate frying pan cook ground beef until no longer pink. drain.
add ground beef to pot.
add rest of ingredients, bring to a boil and then reduce heat to low and simmer for 2 hours.
Crumble-Topped Berry Muffins


Ingredients:
whole wheat flour, butter, sugar, whole wheat flour, all-purpose flour, baking powder, sugar, ground nutmeg, butter, egg, buttermilk, vanilla, red currants

Directions:
Preheat the oven to 170°C
Put the topping ingredients in a bowl and rub them together until you have a crumbly mix. Set aside.
Sieve the flours and baking powder into a mixing bowl. Add sugar and nutmeg. Mix.
In a separate bowl, combine the wet ingredients: oil (or melted butter], egg, buttermilk and vanilla.
Add the wet ingredients to the dry and mix gently to just combine. Add the berries and stir. Do not overmix!
Divide the mixture between the muffin cases, then sprinkle on the crumble topping.
Bake for 30-35 minutes, until the muffins are golden brown.
Turkish Green Beans


Ingredients:
fresh green beans, onions, butter, fresh parsley, marjoram, lima beans, fava beans, salt, water, garlic clove, plain yogurt, plain nonfat yogurt

Directions:
Clean and trim green beans to 1 to 1 1/2 inch pieces.
Heat the oil and butter in a pan, add the onions and cook until lightly browned. Add the parsley, marjoram and broad beans. Sprinkle with salt and cook gently for 5 minutes, turning frequently.
Add water and green beans, reduce the heat and cook uncovered for 20 minutes.
In a small bowl, stir the crushed garlic into the yogurt.
When the beans are cooked, stir in the yoghurt and cook for a minute.
Serve immediately.
Oven Beef Stew
Category: soups-stews-and-chili
By KARPITS

A stew that is easy to put together and fills your kitchen with a mouthwatering aroma. Doubling the recipe makes for an easy company dinner.

Ingredients:
1 pound beef stew meat, cut into 1 inch cubes
2 cups cubed potatoes
2 cups chopped carrots
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.5 ounce) can condensed French onion soup
1 ¾ cups water
1 cup frozen green peas

Directions:
Preheat oven to 250 degrees F (120 degrees C). In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well. Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 249.4
Fat: 13.9 g
Saturated fat: 5.1 g
Carbohydrates: 17.5 g
Sugars: 4.2 g
Dietary fiber: 2.8 g
Protein: 14.2 g
Cholesterol: 38 mg
Sodium: 645.1 mg
Amish Hash Browns
Category: side-dish
By neicie

I got this recipe from an Amish woman in my area.  These are the best homemade hash browns!

Ingredients:
½ cup flour
⅓ cup yellow cornmeal
2 teaspoons salt
1 teaspoon baking powder
5 cups peeled and shredded potatoes
⅓ cup vegetable oil
2  eggs
1  onion, minced
¼ cup vegetable oil

Directions:
In a large bowl, mix together the flour, cornmeal, salt and baking powder. Add potatoes, 1/3 cup of oil, eggs and onion and mix until evenly blended. Heat 1/4 cup of oil in a large skillet over medium-high heat. Drop heaping tablespoons of the potatoes into the hot oil, flattening slightly. Cook until browned on the bottom and then flip and cook on the other side. Keep in a warm oven while frying the rest.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 10 servings

Calories: 230.6
Fat: 13.9 g
Saturated fat: 2.3 g
Carbohydrates: 23.2 g
Sugars: 1.2 g
Dietary fiber: 2.2 g
Protein: 3.9 g
Cholesterol: 37.2 mg
Sodium: 533.4 mg
No-Bake Cheesecake Pumpkin Pie


Ingredients:
prepared graham cracker crusts, cream cheese, confectioners' sugar, vanilla extract, vanilla instant pudding mix, milk, pumpkin puree, pumpkin pie spice

Directions:
In a medium-mixing bowl combine cream cheese, 1 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth.
Spread evenly over crust.
In a large mixing bowl combine: pudding, milk, pumpkin puree, pumpkin pie spice, and 1 more cups of whipped topping.
Stir until thoroughly combined.
Spoon mixture over cream cheese layer.
Top with remaining 1/2 cup of whip topping.
I will put it in a pastry bag and decorate the top with the whip cream.
Chill at least 1 hour before serving.
Mexican Shoepeg Corn Dip


Ingredients:
cream cheese, rotel, white shoepeg corn

Directions:
HOW EASY IS THIS :-].
After cubing the cream cheese, mix all ingredients in large microwave-safe bowl and nuke until melted, stirring occasionally.
Great served hot or cold, out of the fridge.
Turkey Tenderloins With Pesto and Provolone


Ingredients:
turkey breast tenderloins, basil pesto, provolone cheese, fresh basil leaf

Directions:
Trim the turkey as needed, cut lengthwise, through each one, stopping short of the other side, and open like a book.
Season lightly with salt and pepper. Rub each with 1 tablespoon pesto. Divide cheese pieces evenly.
Shut tenders, close with toothpicks.
Season outside lightly. Spread evenly with remaining pesto.
Place on a sheet, or on a large rack (like a cookie rack, set over a jelly sheet], and bake in the middle or upper-middle level of a preheated 375 degree oven till done, approximately 20 minutes. Rest two or three minutes before slicing, and serving at once.
Renegade Chili - Chic Style


Ingredients:
ground beef, yellow onion, green pepper, fresh parsley, tomatoes, water, tomato sauce, cracked pepper

Directions:
In a large pot heat the vegetable oil.
Add the chopped onions and simmer for about two minutes or until the onions become translucent. Stir frequently.
Add the ground beef and cook on high heat for about five minutes or just until the beef turns colour. Stir mixture frequently and try to avoid overcooking the meat.
Turn the heat down to medium then stir in the remaining ingredients.
Simmer on medium/high heat for about 15 to 20 minutes. Stir frequently to avoid burning.
Remove chili from heat.
Eat and Have FUN!
Creamy Baked Asiago Chicken Breasts
Category: meat-and-poultry
By Kim

Easy, delicious, and cheesy chicken breasts--with plenty of Asiago flavor! Add a touch of black pepper, balsamic vinegar, and additional Asiago cheese just before serving for the best results.

Ingredients:
4  boneless, skinless chicken breasts
½ cup grated Asiago cheese
½ cup light mayonnaise
¼ cup low-fat plain Greek yogurt
¼ cup dry white wine
1 ½ teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch ground nutmeg
freshly ground black pepper to taste
1 tablespoon aged balsamic vinegar, or to taste
2 tablespoons grated Asiago cheese, or to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts. Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 322.2
Fat: 17.9 g
Saturated fat: 5.6 g
Carbohydrates: 5.7 g
Sugars: 3 g
Dietary fiber: 0.5 g
Protein: 30.4 g
Cholesterol: 93.3 mg
Sodium: 507.5 mg
Butterscotch Nut Slice


Ingredients:
butter, butter, egg, plain flour, self-rising flour, salt, brazil nuts, dark brown sugar, butter, heavy cream, plain flour

Directions:
Pre-heat oven to 350 deg F.
Grease an 8<U+0094> x 12<U+0094> x 2<U+0094> slab pan with butter, then line with non-stick baking paper.
In a medium sized bowl, beat the sugar and butter together with an electric beater for 3 to 4 minutes, or until creamy in texture and color.
Next, add the egg and beat until well combined.
Sift the plain flour, self-rising flour and salt together over the butter mixture.
Working quickly, use your hands to bring the ingredients together to form a ball.
Don<U+0092>t worry if it is still a bit crumbly.
Place pastry in the prepared pan and press out to cover the base.
This can be done, easily, by rolling over the pastry with a thick glass, and then using your fingers to maneuver the pastry into the corners and to the edges of the pan.
Prick the pastry all over with a fork, cover with plastic wrap and rest in the fridge for 10 minutes.
Bake pastry in oven for 12 minutes, or until firm and a light golden color.
Put to one side and leave to cool.
Cut macadamia nuts in half, and roughly chop Brazil nuts to a comparable size.
Place the brown sugar and butter in a medium sized saucepan and cook, stirring, until butter melts and the mixture comes to the boil.
Remove from heat and stir in cream and flour.
Mix with a hand-held whisk until smooth.
Add nuts and stir in well.
Return pan to medium heat and stir until mixture comes to the boil.
Pour butterscotch nut mixture over cooled pastry base, and smooth the surface to cover base evenly.
Bake in the pre-heated oven for 12 to 15 minutes, until topping is bubbling and becoming dark around the edges.
The mixture starts bubbling fairly soon after placing in oven <U+0096> don<U+0092>t worry, but check frequently to ensure edges are not burning.
Cool in pan.
Turn out onto a board, remove paper and cut into fingers or square pieces.
Serve warm with ice-cream, or cool with tea or coffee.
Can be stored in a container in the freezer.
Southern Pecan Pie I
Category: desserts
By Nikki

This recipe has been passed down in my family. Use light or dark corn syrup.

Ingredients:
3  eggs
1 cup white sugar
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
1 ½ cups pecan halves
1 recipe pastry for a 9 inch single crust pie

Directions:
Preheat oven to 400 degrees F (205 degrees C). Beat eggs slightly in medium bowl.  Beat in sugar, and then blend in syrup, butter or margarine, vanilla, salt, and pecans.  Pour filling into unbaked pie shell. Bake in preheated oven for 15 minutes.  Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 to 40 minutes; the pie will be brown and slightly puffed.

Yields: 1 pie

Calories: 520.3
Fat: 26.8 g
Saturated fat: 5.5 g
Carbohydrates: 69.8 g
Sugars: 37 g
Dietary fiber: 2.8 g
Protein: 5.6 g
Cholesterol: 77.4 mg
Sodium: 261.7 mg
Deep Chocolate Cake With Double-Malt Topping


Ingredients:
all-purpose flour, baking powder, baking soda, butter, sugar, eggs, vanilla, milk

Directions:
Preheat oven to 350*.
Grease 3 8x8x2 inch baking pans; lightly dust each pan with 1 tsp of the cocoa powder.
In medium bowl stir together flour, remaining cocoa powder, baking powder and baking soda; set aside.
In large bowl beat the butter with an electric mixer on medium-high speed for 30 sec.
Add sugar; beat until combined.
Add eggs, one at a time, beating for 20 sec after each.
Beat in chocolate and vanilla.
Alternately add flour mixture and milk, beating on low speed until thoroughly combined.
Divide batter into prepared pans; spread evenly.
Bake for 17-20 min or until toothpick comes out clean.
Cool in pans on wire rack for 20 minute Remove cakes from pans. Transfer cakes to wire racks; cool completely.
Frosting:.
In saucepan over med-high heat bring cream just to boiling.
Stir malt powder.
Add milk chocolate pieces (do not stir]. Cover; set aside 5 minutes.
Stir until smooth. Transfer to large mixing bowl. Mixture will be thin.
Cover and refrigerate 3 hours or until frosting is thoroughly chilled.
Set bowl of frosting in a larger bowl of ice water. Beat with mixer on medium speed for 3 minutes or until fluffy and of spreading consistency. (The frosting will turn light brown with beating.].
Assembly:.
Spread cup of frosting on two of the layers and stack. Add top layer; frost the top and sides reserving some frosting for the piping. Use this to decorate cake. Decorate the cake with whole, halved, or coarsely chopped malted milk balls.
Pasta With Fresh Tomato Sauce


Ingredients:
tomatoes, fresh basil leaf, flat leaf parsley, garlic, olive oil, spaghetti, parmesan cheese

Directions:
Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend].
Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.
Pork Ribs  With Aloha Shoyu Sauce


Ingredients:
soy sauce, sugar, Kahlua, gingerroot, garlic cloves

Directions:
Combine ingredients except for pork, ginger and garlic in a saucepan.
Cook over low heat, stirring until sugar has dissolved. Add ginger and garlic; cool.
Marinate ribs in a large bag  for at least 4 hours ,keep in the refrigerator. Remove from bag and boil the marinade for 5 minutes. Reserve for basting meat.
Barbecue ribs over medium-low heat, turning once or twice and basting with sauce regularly until ribs are tender.
Angie's Dad's Best Cabbage Coleslaw


Ingredients:
cabbage, red onion, carrot, celery, white sugar, Splenda sugar substitute, white vinegar, salt, dry mustard, black pepper

Directions:
In a large bowl, add cabbage, carrots, celery and onion.
Sprinkle with 1 cup sugar or splenda, and toss so that it is well mixed in.
In a saucepan, combine vinegar, oil, salt, dry mustard, and pepper.
Bring to a boil.
Pour the hot dressing over the cabbage mixture, and mix well.
Can be served once chilled but best put into a large covered container, and refridgerate for at least 24 hrs.
If you let sit longer (flavor increases] it is best to pour off some of the juice before serving.
Chicken With Thyme, Mayo and Bread Crumbs


Ingredients:
chicken legs, vegan mayonnaise, fresh thyme

Directions:
Preheat the oven to 375'F.
Season the bread crumbs with the thyme, pepper and salt.  Add the roasted almonds to it. Use a whisk and mix well.
Coat each chicken cutlet with mayonnaise, then bread crumbs.
Place on a plate crumb side down and repeat.
Bake the legs on an oiled tin foil covered broiling rack.
Bake for 40 minutes.
Bon Appetit.
Onion and Garlic Smothered Pork Chops


Ingredients:
center-cut pork chops, onion, garlic cloves, black pepper, olive oil

Directions:
Heat the olive oil in pan on top of stove over medium heat until very hot.
Sear pork chops on both sides; remove from pan.
Reduce heat and sauté onion and garlic until soft.
Return pork chops to pan, placing them on top of onions and garlic.
Add a little water and cover pan tightly with lid.
Let simmer over medium heat until pork chops are well done, adding a little water as necessary to keep from burning.
Remove chops from pan and let the sauce cook until thickened.
Spoon over chops to serve.
Note: If you want more "gravy" add water and flour at the end to thicken.
Apple Whole Wheat Muffins (King Arthur Flour)


Ingredients:
whole wheat flour, unbleached all-purpose flour, baking powder, baking soda, salt, cinnamon, unsalted butter, granulated sugar, dark brown sugar, egg, buttermilk, yogurt, apples

Directions:
Preheat the oven to 375°F Grease and flour a 12-cup muffin tin, or line with papers and grease the insides of the papers.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.] Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/2 cup brown sugar on top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven, cool the muffins for 5 minutes in the tin, then turn them out onto a rack to finish cooling completely.
Baked Cream Corn
Category: side-dish
By TAMARA HERSOM

Learned from my godmother who was a chef, this recipe brings back a special Southern nostalgia. Simple yet flavorful, a wonderful side dish for any meal. Play with the spice and sugar measurements to suit your own taste.

Ingredients:
2  eggs
2 tablespoons milk
2 (14.75 ounce) cans creamed corn
2 tablespoons butter, diced
1 tablespoon all-purpose flour
1 tablespoon white sugar
½ teaspoon black pepper
½ teaspoon celery salt
½ teaspoon onion powder
¼ teaspoon garlic powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl beat eggs with milk.  Blend in the corn and butter.  Stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder.  Transfer to a glass pie plate. Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly. Allow to cool for 10 minutes before serving.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 130.4
Fat: 4.7 g
Saturated fat: 2.3 g
Carbohydrates: 21.6 g
Sugars: 5.2 g
Dietary fiber: 1.3 g
Protein: 3.7 g
Cholesterol: 54.4 mg
Sodium: 426.7 mg
Apricot Oat Bread
Category: bread
By Kristen Mango

A flavorful white bread for the bread machine.

Ingredients:
4 ¼ cups bread flour
⅔ cup rolled oats
1 tablespoon white sugar
2 teaspoons active dry yeast
1 ½ teaspoons salt
1 teaspoon ground cinnamon
2 tablespoons butter, cut up
1 ⅔ cups orange juice
½ cup diced dried apricots
2 tablespoons honey, warmed

Directions:
Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends. Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 25 mins
Yields: 1 loaf

Calories: 79.7
Fat: 2.3 g
Saturated fat: 1.3 g
Carbohydrates: 14.4 g
Sugars: 9.8 g
Dietary fiber: 1.2 g
Protein: 1.3 g
Cholesterol: 5.1 mg
Sodium: 306 mg
Chicken Satay with Homemade Peanut Sauce
Category: world-cuisine
By HANZOtheRAZOR

This simply marinated chicken tastes just delicious, especially when paired with this spicy peanut sauce for dipping or basting. Fish sauce STINKS, do not let this stop you, the end result is a beautiful flavor!

Ingredients:
1 pound skinless, boneless chicken thighs, cut into 1/2 inch strips
1 clove garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon fish sauce
2 teaspoons peanut oil
4  shallots, minced
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
2 small red chile peppers, seeded and minced
½ cup crunchy peanut butter
1 ¾ cups coconut milk
2 teaspoons soy sauce
2 teaspoons brown sugar
1 ½ tablespoons fish sauce
1 ½ tablespoons lime juice
12  wooden skewers, soaked in water for 1 hour

Directions:
Toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. Cover, and marinate for 1 hour. While the chicken is marinating, heat the peanut oil in a skillet over medium heat. Stir in shallots, garlic, ginger, and chile peppers. Cook and stir until the shallot begins to turn golden brown, about 7 minutes. Reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. Simmer very gently for 10 minutes, then remove from heat and keep warm. Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread chicken onto skewers. Grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. Serve with warm peanut sauce.

Prep time: 30 mins
Cook time: 26 mins
Total time: 1 hr 36 mins
Yields: 12 skewers

Calories: 619.3
Fat: 47.7 g
Saturated fat: 24 g
Carbohydrates: 23.3 g
Sugars: 7.6 g
Dietary fiber: 4.3 g
Protein: 31.1 g
Cholesterol: 70.1 mg
Sodium: 1076.1 mg
Flourless Brownies
Category: desserts
By |Sweety|

Much like a decadence; super-moist and very rich!

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
⅔ cup honey
⅓ cup cocoa powder
⅓ cup coconut oil
2  eggs
½ teaspoon baking powder
⅛ teaspoon salt
½ (8 ounce) package semi-sweet chocolate chips
1 (1.5 ounce) bar milk chocolate candy bar, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Puree black beans, honey, cocoa powder, coconut oil, eggs, baking powder, and salt in a food processor until smooth; pour into a baking dish. Stir chocolate chips into black bean mixture and sprinkle chopped chocolate over the top. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes. Let cool at least 10 minutes before cutting.

Prep time: 10 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 16 brownies

Calories: 169.3
Fat: 8.7 g
Saturated fat: 6.3 g
Carbohydrates: 22.8 g
Sugars: 16.7 g
Dietary fiber: 3 g
Protein: 3.4 g
Cholesterol: 23.9 mg
Sodium: 146.7 mg