One 15oz can black beans, drained and rinsed
3 large eggs
3 Tablespoons canola oil
¾ cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon peppermint extract, optional
½ teaspoon baking powder
½ cup mini semi-sweet chocolate chips, divided

1. Preheat the oven to 350 degrees. Lightly coat an 8 x 8 baking pan with nonstick cooking spray and set aside.

2. Place the black beans in the bowl of a food processor and process until smooth and creamy.

Add the eggs, oil, sugar, cocoa powder, flour, vanilla, peppermint extract as desired, and baking powder and process until smooth.

Add ¼ cup of the chips and pulse a few times until the chips are incorporated.

3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.

4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.

Cool in the pan before slicing into 2-inch squares.

Yield: 16 servings. Serving size: One brownie 2” x 2”.

Nutrition Information:

120 Calories
5 grams Fat
18 grams Carbohydrate
3 grams Protein
95 mg Sodium
2 grams Fiber

Reprinted with permission from the Bean Institute.