I have a confession to make. Even though I like to bake all these indulgent goodies I’m kind of a health food nut. I’m very conscious about the food I serve my family (let’s just say my kids eat their fair share of spinach and other veggies). So I consider the baked goods a “sometimes treat” as cookie monster likes to say on Sesame Street. With that in mind, I love this recipe for brownies made with black beans. I know what you are thinking. Beans in brownies sounds bizarre. Trust me when I tell you no one will even know that beans are in them. These fudgy brownies are just that–brownies full of chocolate flavor. According to the authors of No Whine with Dinner, Liz Weiss and Janice Newell Bissex, each brownie is only 120 calories, 5 grams of fat (1.5 saturated, 0.3g omega-3), and has 2 grams of fiber. The best part was that my whole house smelled like chocolate when they were baking. Shhhh. . .the beans are our little secret.
Fudgy Black Bean Brownies (makes 16 brownies)
Source: Adapted from No Whine with Dinner by Liz Weiss & Janice Newell Bissex
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 baking powder
1 pinch salt
1/2 cup mini semi-sweet chocolate chips, divided
Preheat the oven to 350 degrees F. 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, baking powder, and salt. Process until smooth. Add 1/4 cup of the chips and pulse a few times until the chips are mixed in.
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 30-35 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.