Fudgy Black Bean Brownies

Recipe from “Dry Bean Quarterly” Newsletter, Fall 2011 or beaninstitute.com

Ingredients

• 1 (15-ounce) can black beans, drained and rinsed
• 3 large eggs
• 3 tablespoons canola oil
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract, optional
• 1/2 teaspoon baking powder
• Pinch salt
• 1/2 cup mini semi-sweet chocolate chips, divided

Preparation

• Preheat oven to 350 degrees. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.
• Place the black beans in the bowl of a food processor and process until smooth and creamy.  Add the eggs, oil, sugar, cocoa powder, vanilla, peppermint extract as desired, baking powder, and salt and process until smooth. Add 1/4 cup of the chips and pulse a few times until the chips are incorporated.
• Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining 1/4 cup chocolate chips.
• Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.  Cool in the pan before slicing into 2-inch squares.

Yield: 16 servings (1 serving = 1 (2” x 2”) brownie)