Thanks Again for the Amazing Recipe.
We are now a largely gluten free household. I had tried one other black bean brownie recipe and it was supposed to be fudgy but was dry. This recipe is SUPER FUDGY. I poured my brownies as cupcakes. They rose a bit in cooking, but then sunk and became dark and fudgy as they cooled. YUM! The batter is thin and pourable. So one warning: the chocolate chips SINK in the batter. If doing cupcakes like we did…then you may want to add the chocolate chips AFTER you pour them and then kind of sink them a bit with a toothpick. This ensures more even distribution of the chips. Second little warning: DO NOT LICK THE BATTER! These are not good until baked as most bean goods are not. I promise the finished product is worth the wait anyway ?
Ingredients:
– 1 can ( 15 oz. ) black beans, rinsed and drained
– 3 eggs
– ⅓ c. melted butter
– ¼ c. baking cocoa
– 2 tsp. vanilla
– ½ c. sugar
– ½ c. Splenda
– ½ c. semi-sweet chocolate chips
Directions:
1. Process all ingredients except chocolate chips in a food processor until smooth.
2. Transfer to an 8″ square pan coated with cooking spray.
3. Sprinkle chocolate chips over the top of the batter.
4. Bake at 350 for 40-50 minutes, until brownies are set in the middle.
5. Cool and cut into 16 squares.