I refer to these brownies as "very adult" because they are sweet, but not overly so. Their taste is almost earthy due to the molasses of the brown sugar. And the unsweetened chocolate and cocoa content make them a potent stimulant with just a few bites. The substitution of black beans for flour means no gluten and a good dose of protein to counter-balance the sugar - so though you will experience the stimulating effects of caffeine from the chocolate, there is no unpleasant sugar crash after the act of enjoying them.
Black Bean Brownies
15-oz. can of black beans
1-½ squares of unsweetened Baker's chocolate (about 1-½ oz.)
scant 2 cups of brown sugar
⅔ cup unsweetened cocoa
1 tsp. vanilla
pinch of sea salt
½ cup olive oil
Pre-heat oven to 350℉
First drain and thoroughly rinse the black beans - then put them in the microwave for 2 minutes or bring them to a full steam on the stove (with a lid on) so beans are cooked through and easily mashed.
In a medium sized bowl mash the hot beans with a fork.
Chop unsweetened chocolate into fine shards.
Continue mashing chocolate shards and brown sugar into the black beans.
Add cocoa, salt, and vanilla and continue mixing.
Into a measuring cup pour ½ cup of oil and add 2 eggs - beat gently with a fork.
Fold egg mixture into batter. Mix thoroughly.
Pour thick batter into an oiled dish or pan and bake about 45 minutes till firm and a testing knife comes out clean. This is a fudgie and soft rather than cakey brownie. Allow them to cool and then cut into small pieces. If too "soft" exposing the pieces to air or putting them in the refrigerator will firm them up somewhat. Operative words: fudge, chocolate, delicious.