BLACK BEAN BROWNIES {dr oz}

By grinder

The black beans add fiber and moisture to this lightened up treat. These brownies are rich and delicious and full of chocolaty goodness. Customize this basic recipe with instant espresso, a teaspoon of cinnamon or ¼ teaspoon of cayenne pepper.

Ingredients

• 2 sprays cooking spray, flour-variety
• 1/2 cup canned black beans, rinse, drain
• 1/4 cup black coffee, strong
• 1/2 cup unsalted butter
• 4 oz. bittersweet chocolate
• 4 large eggs
• 1.25 cups sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon table salt
• 1 cup all-purpose flour

Preparation

Step 1

Preheat oven to 350ºF.

Coat a 9x13” pan with cooking spray; line with foil and coat foil with cooking spray.

In a blender or mini food processor, process beans with coffee until smooth; set aside. In a double boiler over very low-heat, melt butter and chocolate.

Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar until light and fluffy. With mixer on low speed, add melted chocolate to eggs; incorporate well. Add black bean mixture, vanilla and salt; mix well. Add flour; combine thoroughly on low speed.

Pour batter into prepared pan and bake until a tester inserted in center of brownies comes out clean, about 25-30 minutes. Remove pan to a cooling rack. After 10 minutes, remove brownies from pan by pulling up on foil and placing brownies on cooling rack to cool more.