Jason, who doesn’t like beans no matter how unrecognizable they might be (and they are truly unrecognizable in this recipe), thought these were “interesting” in kind of a neutral way. I thought they were interesting in kind of an awesome way.
I really loved the texture of these brownies — very smooth, while still being cake-like. I used oil, but since Jason could take or leave them, next time – and there will be a next time — I’ll use applesauce to make the recipe lower in fat and higher in fiber. (Recipe slightly adapted from this one.)
- 3/4 cup cooked black beans (if using canned, rinse very well)
- 1/2 cup canola oil
- 2 large eggs
- 1/4 cup unsweetened cocoa powder
- 2/3 cup sugar
- 1 teaspoon instant coffee
- 2 teaspoons vanilla extract
- 1/3 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons mini chocolate chips
- Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.
- In a blender, puree the beans with the oil.
- Add the eggs, cocoa, sugar, coffee, and vanilla. Blend on medium-high until smooth.
- In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated.
- Pour into the prepared pan. Sprinkle chocolate chips on top.
- Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan.
Filed under: Desserts