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. |