Black Bean Brownies

Must. Not. Eat. Toasted. Marshmallow. Until. After. Photo. Is. Taken.

In the next display of Winter Baking Season, I really wanted to make brownies but I didn't want something so decadent in the house because I'd eat them all right away. I settled on these black bean brownies and they're perfect - more nutritious if I do binge-eat several in a night, but also so rich that I really am satisfied with just one. Well, one really big one.

The toasted marshmallow topping is not in the original recipe, and the brownies would be perfectly good without it. But I don't pass up an opportunity for toasted marshmallows.

The Recipe:

15 oz can black beans, drained and rinsed

1/2 c dark chocolate chips

3 tb canola oil

3 eggs

2/3 c brown sugar

1/2 c unsweetened cocoa powder

1 tsp vanilla

1/2 tsp baking powder

1/8 tsp salt

1/2 bag marshmallows

Pulse beans, 1/4 c of the chocolate chips, and oil in a food processor until well blended.
Add the eggs, brown sugar, cocoa powder, vanilla, baking powder, and salt. Process until smooth.
Pour into greased 9x9 in baking pan. Bake at 350 for 25 minutes or until a toothpick comes out clean.
Top with marshmallows and return to oven about 5 minutes until marshmallows are browned.
Remove from oven and immediately press the remaining 1/4 c of chocolate chips into the marshmallows.
Allow to cool completely.

The Verdict:

Overall grade: B+

Overall reason: Fulfills a brownie craving while providing some protein and fiber.

Time to prepare: 35 minutes

Husband quote: "Imagine a brownie made of beans. This doesn't taste anything like that."

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