Black Bean Brownies

“Beans in my brownies?!” While I’d never suggest you keep an ingredient’s identity hidden, you might want to, depending on your audience. You’ll win them over with one bite, after which you can choose to disclose your secret (or not).

Makes 1 (9-inch-square) pan of brownies, 9 to 12 pieces, depending on how you cut them.

Pan spray, for greasing pan

2 cups cooked black beans

3 eggs

3 tablespoons olive or vegetable oil

1 teaspoon vanilla

⅔ cup sugar

¼ cup cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

½ cup chocolate chips

Heat oven to 350°. Spray a 9-inch-square baking dish with pan spray and line the pan with parchment or waxed paper.

Purée beans in a food processor. Add eggs, oil, and vanilla and pulse to combine.

In a large bowl, combine sugar, cocoa, baking powder, and salt. Stir in wet ingredients from food processor until evenly combined. Stir in chocolate chips.

Scrape mixture into prepared pan, smoothing top with a spatula. Bake for 30 to 45 minutes, until edges pull away from the sides of the pan and the center doesn’t wobble when the pan is jostled. Let the brownies cool before cutting them.

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