Black Bean Brownies

Photo: Andie Mitchell

Ingredients

15 oz can black beans, rinsed and rained

2 tablespoons canola oil

1/4 cup unsweetened applesauce

2 eggs

1 egg yolk

3/4 cup sugar

3 tablespoons unsweetened cocoa

1 1/2 tablespoons instant espresso powder

3 ounces semi-sweet chocolate, chopped

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup all-purpose flour

1/2 cup walnuts, chopped

Preparation

Preheat oven to 350° F. Mix beans, oil, applesauce, eggs, egg yolk, sugar, cocoa powder, and espresso powder in your food processor. Pulse for 1 minute, or until smooth.

Place your chopped chocolate and butter in a small bowl and microwave for 1 minute, stirring halfway. Stir until the mixture is smooth. Set aside to cool for a few minutes.

Add chocolate/butter mixture, vanilla extract, and salt to the food processor; pulse to blend. Pour batter into a large bowl and stir in the flour.

Spread batter into a foil-lined 8x8" baking pan coated with nonstick cooking spray. Smooth the top and sprinkle evenly with the walnuts (if using).

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool in the pan on a wire rack for 15 minutes. Cut into squares and serve

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About

Truth is, they don't taste of black beans. The traditional pasty texture of beans disappears in the chocolate fudge, leaving behind only moisture and a pleasantly rich density. These brownies are thinner and much less cakey than your standard style. In fact, they barely rise. But they're quite scrumptious- sweet, ultra-moist, and fudge-like. A surprising satisfaction crossed my mind as I lifted my second out of the foil-lined pan. I smiled knowing that on top of the taste and texture, I had built a brownie that was lower in fat, higher in fiber, and richer with nutrients. Mmmm.