Black Bean Brownies

There are good things and bad things about these brownies.  Let’s start with the good.  As far as brownies go, they have a good dose of fiber.  They’re very filling.  And, they taste “fine”.  But… And, this is a big but.  Even with a hefty dose of cocoa, there is an undeniable taste of bean.  And, the fudgy look to that they seem to have?  Well, that’s a beanie, paste-y texture.  My honey didn’t enjoy the texture at all.  I believe his exact words were, “If you want a brownie, make a brownie.  Don’t make chocolate flavored hummus bars.”  Ouch! He’s a meanie.

If you can get past the texture, you might like these.

Black Bean Brownies
makes 9×13 inch baking dish

1/2 cup cocoa
1 cup unsalted butter, soft
3 eggs
2 cups black beans, cooked and well-drained
2 teaspoons vanilla extract
2 Tablespoons espresso powder
1 teaspoon fine sea salt
1 1/2 cups sugar
1/2 cup flour
1 teaspoon baking powder

Preheat oven to 350 degrees F.

In a food processor, pulse beans and eggs.  Add butter, cocoa, vanilla, espresso powder, salt, and sugar.

In a small bowl, combine flour and baking powder.  Stir vigorously.  Then, add to food processor.  Sprinkle over top.  Pulse until well-blended.  Pour into buttered 9×13 inch baking dish.  Bake at 350 degrees F for 40-45 min.  The brownie will pull away from the sides and top should look dry and cake like.

Still very slightly moist in the middle, but, it’s done.  The moister they are, the less brownie-like (and more paste-y) they are.

One big square is hearty enough to be a meal.