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
1 egg
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.