Black Bean Brownies

That isn’t a typo. I made Black Bean Brownies as a treat for The Texan – and myself, too! I am a huge fan of brownies, but not a huge baker. For those of you who’ve read my previous recipes, you know that I don’t like to measure. Measuring is key in baking.  However, this most unlikely recipe was very easy to follow and, much to my delight, requires minimal measuring.

Ingredient list: (Please note, these measures were taken using actual measuring cups and spoons. Feel welcomed to substitute walnuts for pecans and white chocolate or peanut butter chips for the chocolate chips!)
1 15-ounce can black beans, drained (not rinsed)
3 large eggs
3 tbs. canola oil
¼ cup cocoa powder
¾ cup sugar
1 tsp vanilla extract
¼ cup chocolate chips
¼ cup walnuts, chopped

Cooking Instructions:
Preheat oven to 350 degrees. Grease 9 X 11 brownie pan.
In the bowl of a food processor, add all ingredients except chocolate chips and walnuts. Puree for 4 – 5 minutes. Pour mixture into prepared pan.
Sprinkle with chocolate chips and walnuts
Bake for 30 – 35 minutes. Let cool in pan completely before cutting.