Black Bean Brownies

These are the BEST brownies I have ever made. They may have one ingredient that is a bit uncommon but it is what makes them sooo good. The black beans add moisture and density but you really cannot taste anything but chocolate! Black beans in the brownies even add some great nutrients and fiber to a sweet dessert.

The Recipe:

  1  15-ounce can black beans, drained and rinsed very well 

  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

1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.

2. Place the black beans in the bowl of a food processor (I don't have one so I used a blender) and process until smooth and creamy.  Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract as desired, baking powder, and salt and process until smooth.  Add ¼ cup of the chips and pulse a few times until the chips are incorporated.

3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.

4. 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.