BLACK BEAN BROWNIES

Last night, we heard the tale of a husband who was asked to whip up a batch of Black Bean Brownies.  I was on it.  Now for the exciting conclusion, Part 2.

“Seeing my lovely batch of Black Bean Brownies, my wife expressed delight.  She also expressed an interest.  An interest in me preparing another Black Bean Brownie recipe that she had found.  I was happy to oblige.  Now the Black Bean Brownies sit side-by-side on a tray in all their chocolaty wonder.  Two moist and delicious Black Bean Brownie cousins, ready to fill hungry tummies and make the world a better place.  Enjoy!”

Tonight’s Black Bean Brownie on the left and yesterday’s on the right.

The recipe for tonight’s Black Bean Brownie is found below.

1 can (15 ounces) Black Beans

2 Eggs

1/2 cup Cocoa Powder

3/4 cup Sugar

1/2 teaspoon Vegetable Oil

1 Tablespoon Skim Milk

1 teaspoon Balsamic Vinegar

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Espresso Powder

1/2 cup Chocolate Chips

1/2 cup Chocolate Chips

 

Preheat the oven to 350 degrees.

Rinse and drain the black beans.

In a food processor, combine the black beans, eggs, cocoa powder, sugar, vegetable oil, milk, balsamic vinegar, baking powder, baking soda, and espresso powder.

Blend until a batter forms.

Stir in 1/2 cup of chocolate chips.

Pour batter into a greased 9″ x 9″ baking pan.

Sprinkle the remaining 1/2 cup of chocolate chips on top.

Bake for 30 minutes or until a toothpick comes out clean.

Allow brownies to cool completely, before cutting.

 

Makes about 25 brownies.

Revised Source:  “Amazing Flour-Less Brownies” recipe on www.skinnytaste.com.