Black Bean Brownies

Please, just give these a shot.  They are rich, fudgy and decadent -- promise!

I'm normally not one to go for the "healthier" version of a dessert.  I'd rather just have the real deal or nothing at all.  I'm not sure what I was thinking when I decided to make these?  Perhaps when I read that a pastry chef makes them for her own family, I was convinced.  Maybe there was a can of black beans staring at me from the pantry begging to be used?  Not really sure.  However, I can guarantee you that no one will ever know there are black beans in these brownies.

Black Bean Brownies
Source:  adapted from Meal Makeover Moms' Kitchen
Yields:  16 brownies

Ingredients
One 15-ounce can black beans, drained and rinsed very well
3 large eggs
3 tablespoons canola oil
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
pinch salt
1/2 cup mini semi-sweet chocolate chips, divided

Directions
Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.

Place the black beans in the bowl of a food processor and process until smooth and creamy.  Add the eggs, oil, sugar, cocoa powder, vanilla extract, baking powder, and salt and process until smooth.  Add ¼ cup of the chips and pulse a few times until the chips are incorporated.

Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.

Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

Nutrition Information per Serving: 120 calories, 5g fat (1.5g saturated, 0.3g omega-3), 95mg sodium, 18g carbohydrate, 2g fiber, 3g protein