January 6: Black Bean Brownies

Black Bean Brownies

Ingredients:
1 (15.5 oz) can black beans, drained and rinsed
3 large eggs
3 tablespoons vegetable oil or extra-light olive oil
1/4 cup unsweetened natural cocoa powder
1/8 teaspoon salt
1 1/4 teaspoons vanilla extract
3/4 cup granulated sugar
1 teaspoon instant espresso powder
1/2 cup bittersweet (60% cacao) chocolate chips
3/4 cup pecans or walnuts, toasted and coarsely chopped

1. Preheat the oven to 350 and place a rack in the center. Line an 8-inch metal baking pan with nonstick foil, or line it with regular foil and spray the foil with flour-added baking spray.
2. Puree the black beans in the bowl of a food processor or blender. Add the eggs, oil, cocoa powder, salt, vanilla, sugar, and espresso powder and process until smooth; stir in the chocolate chips and nuts.
3. Pour the mixture into the pan and bake for 30 minutes. The top should appear set and the edges should have pulled slightly away from the pan. Let cool completely in the pan, then chill the brownies, if desired. Grasp the foil, lift from the pan, set on a cutting board, and cut into 16 squares.

Addition of eggs and oil

Addition of sugar, espresso powder, salt, vanilla and cocoa powder

Addition of walnuts and chocolate chips

Thoughts: I used walnuts only because you can buy them at the store already chopped. I thought the walnut and espresso powder taste was very present. I couldn't taste the black beans at all.