Brianne's Black Bean Brownies

I was feeling adventurous yesterday and decided to try brownies with black bean as the main ingredient. I decided that it needed chocolate icing instead of just the powedered sugar for two reasons. #1 Icing makes every brownie better, especially potentially icky brownies. #2 powdered sugar is not an acceptable subsititute in our household. I just made the amount of icing less than our normal recipe calls for. 
I made these while Adam was at work. I then asked him to try them, stating it was a new recipe. After he tried it, I told him the main ingredient. He was very surprised, as it was actually moist and you couldn't tell it had black beans.  We both agree, with the icing these brownies weren't bad. Without the icing, they were a bit to cocoa-y. It was a fun test after all. Something new that wasn't awful. I think if you're looking for a way to incorporate more beans, and make a slightly healthier brownie. This is worth a try. You could also substitute applesauce for the oil. 

I got the recipe from Melissa d'Arabian on the food network. http://www.foodnetwork.com/recipes/melissa-darabian/black-bean-brownies-recipe/index.html 


Ingredients
Butter, for greasing pan
3/4 cup cooked black beans
1/2 cup vegetable oil, or olive oil
2 eggs
1/4 cup unsweetened cocoa powder
2/3 cup sugar
1 teaspoon instant coffee or espresso
1 teaspoon vanilla extract
1/2 cup mini chocolate chips, divided
1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup confectioners' sugar, for dusting OR chocolate icing. 

Directions:
1. Preheat the oven to 350 degrees F. 
2. Grease a 9 by 9-inch square baking pan.
3. In a blender, puree the beans with the oil. 
4. Add the eggs, cocoa, sugar, coffee, and vanilla. 
5. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. 
6. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. 
7. Stir in the remaining chocolate chips. 
8. Pour into the prepared pan. 
9. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. 
10. Let cool at least 15 minutes before cutting and removing from the pan. Note: if using icing, put on while still warm. Otherwise wait until cool and dust with confectioners' sugar and serve.