I've seen different versions of black bean cakes and brownies all over the internet but the two biggest problems I had with the recipes I came across was they either barely had any black beans or all black beans but the texture didn't look quite as appealing and most recipe's called for about 2/3 to 1 cup sugar more then what I had used!
So last night in my brownie craving state I decided I was going to come up with a black bean brownie recipe with more beans but a traditional fudgy brownie texture and to try and reduce the sugar down.
Grease a 9"x 13" pan with butter. Dust with cocoa powder.
3
In a food processor or a powerful blender puree black beans until smooth, scraping the sides of bowl as needed.
4
Fit a large heat safe bowl over a pan of boiling water. Add pureed black beans, butter and 1 1/2 cups chocolate chips. Stir with a whisk until butter and chocolate are melted and smooth. Be careful of the bowl since it will become hot! Remove from heat.
5
Stir brown sugar and vanilla into chocolate mixture until smooth.
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In a large bowl combine flour, cocoa powder, baking powder and sea salt. Mix until combine.
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Add chocolate mixture into flour mixture and stir until just combined.
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Stir in nuts and chocolate chips if desired.
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Pour into prepared baking pan and smooth the top of brownies using a spatula.
11
Bake brownies for 30 minutes. The might appear under done but will continue to bake in the pan after removed from oven.
