black bean brownies

Okay, um. I think by now we all know I kinda have a brownie problem. I have made them with diet coke, with sweet potatoes, with pumpkin (more than once); I have mixed them in banana bread, I have covered them in peanut butter, and I have turned them into s'mores. And now? I put beans in them. I seriously just can't leave brownies alone! I have a confession though... this may be my all-time favorite brownie recipe. No joke!

This brownie recipe gets a nutritional boost thanks to a whole can of black beans, which add fiber and protein, and sub in for flour. I am not a gluten expert, but I do think this makes them gluten-free. Score! I love that these are embarrassingly easy, and are minimally messy.... they are one-bowl! Or, well, one-blender. You make the entire batter in the blender. You don't even have to mix anything! It can't get any easier than that.

The black beans, combined with dark cocoa powder, make these brownies super super dark. Those are 70% dark Ghirardelli chips on top, and they look like milk chocolate! The taste is delicious, you absolutely can't taste any beans in there at all. I even tried the raw batter, and it didn't taste the least bit like beans. If that doesn't convince you, I don't know what will. They are super rich and fudgy and not the least bit cakey (which brownies shouldn't be, anyway), and thanks to the beans, they are a little bit good for you, too. 🙂

Black Bean Brownies
Adapted from Tastefully Julie
Yields: one 8x8 pan of brownies

1 15-oz can of black beans, drained and rinsed (get the no salt added kind if possible)
2 large eggs
2 large egg whites
¼ cup melted butter (I only had salted and it worked fine, I just added a little more sugar)
¼ heaping cup of dark cocoa powder
1 teaspoon vanilla
1 teaspoon baking soda
⅔ cup of white sugar 
½ cup dark chocolate chips

Preheat the oven to 350F, and line an 8x8 baking pan with parchment paper.
Rinse and drain the black beans very well, then pour into a blender or food processor. Add in the eggs and egg whites, melted butter, and vanilla, and blend on high til as smooth as possible. Add in the sugar, baking soda, and cocoa powder, and blend again until smooth. Add in most of the chocolate chips and mix with a spatula (do not blend!), and pour into your prepared pan. Sprinkle the remaining chocolate chips on top.
Bake for 30-35 minutes, until set in the center. Let cool completely in the pan before turning out and cutting. Yum. Enjoy!