Black Bean Brownies

Niki Meyers brought these brownies to our food storage activity. What a great way to use your food storage, and sneak in a bit of healthiness into brownies :)

Black Bean Brownies From: Niki Myers

	2 spray(s) cooking spray, flour-variety recommended
	1/2 cup(s) canned black beans, rinsed and drained
	1/2 cup(s) unsalted butter
	4 oz bittersweet chocolate
	4 large egg(s)
	1 1/4 cup(s) sugar
	1 tsp vanilla extract
	1/8 tsp table salt
	1 cup(s) all-purpose flour

Instructions

• Preheat oven to 350ºF. Coat a 9- X 13-inch pan with cooking spray; line with aluminum 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 to 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. Cut into 24 pieces and serve. Yields 1 piece per serving.