Dark and Fudgy Brownies
Barb: You'll notice that this recipe makes a small batch. There's a reason for that. Less to tempt me! I take out my one serving and send the rest out the door with my husband! (Doesn't matter where he's going).
1 can black beans, drained and rinsed
3 tablespoons butter, melted and cooled slightly
1 teaspoon vanilla
4 tablespoons Hershey’s Special Dark Cocoa
1/2 cup coconut palm sugar
2 teaspoons baking powder
a pinch salt
1/2 cup chopped pecans
Preheat oven to 350°.
Put prepared black beans, butter, vanilla, and egg into a food processor; blend until smooth. In a medium bowl, wisk the next four ingredients together. Add the mixture from the blender and stir just until dry ingredients are mixed in.
Pour brownie mixture into a greased 8 by 8 pan. Sprinkle top of batter with chopped pecans and press them in slightly. Bake in oven for about 20 minutes, or until the center is firm.