Wednesday, March 6, 2013

Black Bean Brownies

These flourless brownies are light but still fulfilling.  They turn out similar to a custard consistency when done but still have a slightly spongey, fudgey texture that holds together in brownie form.  They are chocolatey and surprisingly delicious.  The kids will never know these have black beans in them.

From Whole Foods

1 -15 ounce can no-salt-added black beans, (also look on the label under ingredients and make sure it only has black beans, some have added spices but doesn't say that on the front of the can) drained and rinsed
3 large eggs     
1/3 cup melted butter, more for the baking dish     
1/3-1/2 cup cocoa powder     
1/8 teaspoon teaspoon salt
2 teaspoons vanilla     
1/2 cup plus 2 tablespoons sugar
1 cup semi-sweet chocolate chips     

Butter an 8-inch baking pan. Place the black beans in a food processor and blend until smooth, then add eggs, melted butter, cocoa powder, salt, vanilla and sugar with the beans and blend, add 1/2 c. chocolate chips and process to break down the chocolate chips into smaller pieces. Remove the blade and transfer mixture to the prepared pan. Add 1/2 c. chocolate chips on top of brownie batter and bake the brownies at 350 for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.


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