Saturday, September 1, 2012

20(ish)--- Black Bean Berry Brownies

Black beans are a great way to lighten up your traditional brownie recipe, and add some fiber!  And then you top with berries? Perfect and almost healthful. 

These brownies have a fantastic texture.  The combination of fudgey and cakey is perfect!  PS: Tell your kids that these are made with black beans!! I'm not into that secretive thing.  When they enjoy these brownies with black beans then maybe, just maybe, they will try black beans on their own!

Black Bean Berry Brownies
Serves 12

1 1/2 -15 oz cans black beans, drained and rinsed
2/3 cup canola oil
3/4 cup sugar
3 eggs
2 tsp pure vanilla extract
2 oz dark chocolate (chips or squares), melted
1/2 cup all-purpose flour
3/4 tsp baking powder
1 1/2 cups fresh raspberries

Preheat oven to 350 degrees.

In a large food processor, combine black beans and oil until a smooth puree is formed.  Add eggs, sugar, vanilla extract and melted chocolate and mix thoroughly.  While mixing add flour and baking powder and combine until just mixed.

Spray a 9x12" baking dish with baking spray.  Pour in batter. Bake for 10 minutes, then remove from oven and top evenly with raspberries.  Return to the oven to bake for an additional 20 minutes.  Remove from oven when center of brownies set (test with a toothpick).  Be careful to not overcook.  The center should be slightly moist.

Allow to cool for 10-15 minutes prior to cutting and serving.

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