Friday, February 24, 2012

Fudgy Black Bean Brownies

      Did you know that if you whiz up a can of black beans,add a few more ingredients you get the fudgiest brownies in the whole wide world? These are crazy good and noone will ever notice that there are in fact black beans in the recipe.

I've seen various recipes all over the blog and decided to go with this one because it makes an 8x8 inch pan of pure chocolate heaven. They are so moist and we all agreed that we preferred these over regular brownies with flour. You could add in chopped nuts if you like and the only change I made was to leave out the peppermint extract and add in ground cinnamon along with the vanilla extract. I know of one other person who subbed the white sugar for honey and still said they came out super fudgy and perfect. So if you are worried about sugar, give it a shot with honey!

Fudgy Black Bean Brownies

1-15 oz can Black Beans,drained and rinsed thoroughly
3 Large Eggs
3 TBS Vegetable Oil
3/4 cup Sugar
1/2 cup Unsweetened Cocoa Powder(I used Dutch Cocoa)
1 tsp. Vanilla Extract
1/2 tsp. Baking Powder
Pinch Salt
1/2 cup Mini Chocolate Chips,divided

Pre heat oven to 350 or 180 celcius. Grease an 8x8 inch pan with nonstick spray;set aside.

Place the black beans into a bowl of a food processor and process until smooth and creamy ( mine wouldn't get creamy until I added in the eggs). Add eggs, oil, sugar, cocoa powder, vanilla, baking powder and salt and process until smooth. Add 1/4 cups mini chips and pulse a few times until chips are incorporated.

Pour batter into prepared pan, smooth top with a spatula and sprinkle remaining mini chips over the top. Bake 30-35 mins or until edges start to pull away from the sides of the pan and toothpick inserted comes out almost clean. Cool in pan on wire rack before slicing into 2-inch squares.

** A 2-inch square has 120 calories**

Yield: 16 squares
Source: Meal Makeover's Mom Kitchen