This weeks Blogger Secret Ingredient (BSI) is black beans! I immediately knew that I would scrounge about this recipe and finally get to give it a try. These are fudgy, chewy, and dense. I couldn't taste the beans at all! The bean puree replaced some of the oil and egg for moisture and added, of course, so great protein and fiber!
Though they required a couple bowls and the food processor to prepare (I love one bowl recipes), once I had my ingredients out on the counter, I had these in the oven within about 10 minutes!
- 7 oz semisweet chocolate, chopped
- 1/4 cup unsalted light butter
- 3 tablespoons cocoa powder
- 1/2 cup apple sauce
- 1 15 oz can black beans, rinsed and drained
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup light agave nectar or honey
- 1/2 cup white sugar
- 1/2 teaspoon table salt
- 1 cup unbleached all-purpose flour
1. Heat oven to 350 degrees. Spray 8-inch square baking pan with nonstick vegetable cooking spray. Line pan with parchment paper, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Spray paper with nonstick cooking spray.
3. Place the beans, the vanilla extract, and about 1/2 cup of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
4. In a large bowl, whisk together eggs, honey, and salt until combined, about 15 seconds. Add the bean mixture to the chocolate mixture. Stir until blended well. Add the chocolate mixture to the egg mixture. Mix well; then stir in flour until just combined.
5. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed, 35 to 40 minutes.
6. Cool on wire rack to room temperature, about 2 hours, and then remove brownies from pan. Cut into 24 pieces and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.)
Makes 24 brownies