Black Bean Brownies
We recently reorganized the Cooking With Heat pantry and discovered that we had a supply of black beans that rivaled a small town's apocalypse food supplies. We made enchiladas, chili, and dessert, of course.
- 1 15 oz can of Black Beans, drained and rinsed
- 2 Eggs
- 1/4 cup Butter, melted
- 3/4 cup Sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (or any fun flavor chips)
Preheat the oven to 350 degrees. Grease an 8x8 baking dish.
Add black beans to food processor and process until mostly smooth. This first pass will break up any whole beans.
Place all remaining ingredients (besides the chocolate chips) into food processor and process until completely smooth. (this may take a few minutes)
Scrape the batter into the greased baking dish and level the top. Sprinkle the chocolate chips over the top of the batter.
Bake in the preheated oven for 25-27 minutes.
Let cool for at least 30 minutes before decorating or slicing into squares.
(Optional) Top with ground graham cracker or confectioner's sugar