Black Beans... Who knew?
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 cup unsalted butter
3 ounces semisweet chocolate
2 ounces unsweetened chocolate
1/3 cup black beans, rinsed, drained, and pureed in food processor until smooth
1 1/3 cups granulated sugar
2 large eggs + 1 egg large white
2 teaspoons pure vanilla extract
1/2 cup semisweet chocolate chips
Preheat oven to 350˚F. Butter a 8-inch square pan and line with parchment paper. Butter and flour the parchment as well.
Sift together the flour, cocoa powder, baking powder, and sea salt. Set aside.
Place the butter, semisweet chocolate, and unsweetened chocolate in a double broiler and allow to melt until smooth. Remove from heat and let cool.
Whisk in the eggs and egg white, one at a time, to the butter and chocolate mixture. Then, whisk in the sugar followed by the pureed beans and vanilla extract. Next, add the dry ingredients until combined. Fold in the chocolate chips with a spatula.
Pour the batter into the prepared pan and let bake around 20-25 minutes. It is better to underbake brownies than to overbake them.
Store at room temperature up to 4 days.
Source: adapted from Joy the Baker