These black bean brownies are amazing. They are rich, fuggy and best of all they are full of fiber, and gluten free! The come together in less time than it takes to preheat my oven. Perfect for new moms!
Rebecca's Black Bean Brownies
Preheat oven to 350 and butter an 8-inch baking pan (I use glass as these brownies tend to stick to the pan and glass is easier to clean)
1--15 oz can of no salt added Black Beans—drained and rinsed really well
3 Large eggs
1/3 cup melted butter and a little more for the baking pan
¼ cup cocoa powder
Dash of salt
2 tsp vanilla extract or 1 vanilla bean (you can add a little extract too if you want)
½ cup plus 2 tablespoons sugar
½ cup chocolate chips
1/3 cups finely chopped walnuts (almonds or pistachios are good too)
1. Put all ingredients except the chocolate chips and chopped nuts in blender. Blend until smooth—no chunks of beans and the consistency is very runny.
2. Stir in the nuts and chocolate chips and then pour into the pan.
3. Bake for 30-35 minutes or just until set in the center. Cool completely before cutting as they can be a little crumbly.
I think they store best in the fridge because of their fudgy texture.