Black Bean Brownies

The aftermath of a 'taste'

I don't even have a good picture of these brownies. Want to know why? Because I ate them ALL before I could even get a decent photo. I was telling my coworkers the other day about these incredible brownies, and I even admitted that I was going to bring some in for everyone to try. I honestly had every intention of doing that, I swear. But I had a 'little' taste to make sure they were good, I was so curious. I mean black bean brownies... I was skeptical. Well needless to say one little taste turned into a third of the brownies. About an hour later Stu came home, laughed at me for eating so much and took a little taste for himself. Twenty minutes later another third of the brownies were gone. Ill fast forward to the evening and make a long story short, we finished them all! There its all out in the open, we ate an entire batch of brownies in one evening.

Ingredients:

1 Can of Black Beans
3 Eggs ( 2 whole eggs, 1 egg white)
2 Tbs. Canola oil
1/4 C. Dark cocoa powder
2/3 C. agave or honey
1 tsp. Baking Powder
1 tsp. Vanilla extract
1/4. Coffee (either brewed or 2 tsp instant coffee powder)
1/2 C. Dark baking chocolate (either chips or a chopped up block)

Directions
1. Preheat the oven to 350 degrees Fahrenheit or 180 Celsius.
2. Rinse the black beans in a strainer and pour them into a bowl.

3. Using a fork, mash the beans until they reach a smooth consistency, it will take a solid 5 minutes, but this is where the fudgey consistency comes from- so do it!
4. Add the 2 whole eggs, separate the egg and yolk of the third and add the egg white.

5. Add the remaining ingredients EXCEPT the dark chocolate chunks.

6. Mix thoroughly.
7. Add the dark chocolate chunks and fold them lightly into the batter.

8. Grease a small baking pan with pam, oil or butter.
9. Pour the brownie batter into the pan and bake for 30 minutes or until a knife comes out clean.

10. Wait for them to cool completely before 'tasting' them, be prepared to have seconds.

Enjoy!