Black beans replace flour in these blended chocolate brownies. The batter is finished with semisweet chips in two portions: half folded inside and half scattered over the top. The recipe makes 16 servings.
Timing: 15 minutes prep, about 30 minutes cooking, 45 minutes total.
Ingredients
- 1 (14 oz) can low-sodium black beans, rinsed and drained
- 2 large eggs
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1/2 teaspoon oil
- 1 tablespoon unsweetened almond milk, or dairy skim milk
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon freshly ground or instant coffee
- 1 cup semisweet chocolate chips, divided
- Baking spray
Blend and bake
- Preheat the oven to 350°F. Grease a 9-by-9-inch nonstick pan and line it with parchment, leaving a 2-inch overhang on every side.
- Blend the beans, eggs, cocoa, sugar, oil, milk, vinegar, baking powder, baking soda, and coffee until smooth. Pour into a bowl.
- Fold in 1/2 cup chocolate chips. Spread the batter in the pan and sprinkle the remaining 1/2 cup chips over the top.
- Bake for about 30–32 minutes, until a toothpick comes out clean.
- Cool completely before lifting out and cutting into 16 squares.
