Brownies - Fudgy Mexican Chocolate Brownies - Forks Over Knives

By PamCallan

Cayenne pepper gives this rich treat a little kick. Add more if you like the heat.

From Carla Christian

Ingredients

• 3/4 cup canned no-salt-added black beans, rinsed and drained
• 3/4 cup unsweetened applesauce
• 3 oz. unsweetened chocolate, chopped
• 1/2 cup granulated pure cane sugar
• 1/4 cup unsweetened cocoa powder
• 2 tsp vanilla
• 1/2 cup white whole wheat flour
• 1/2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/8 tsp cayenne pepper
• 1 tsp powdered pure cane sugar (optional)

Preparation

Step 1

1. Preheat the oven to 350 degrees. Line a 9-inch square baking pan with nonstick foil, extending the foil over the edges

2. In a food processor, combine beans, applesauce, and chopped chocolate. Cover and process until smooth. Add granulated sugar, cocoa powder, and vanilla; cover and process until combined. In a small bowl, stir together the next six ingredients (through cayenne pepper). Add flour mixture to chocolate mixture. Cover and process until combined.

3. Spread batter in the prepared baking pan. Bake 20 minutes or just until center is firm and edges are slightly puffed. Cool in pan on a wire rack. If desired, sprinkle with powdered sugar. Using foil, lift brownies out of pan. Cut into bars.