Black Bean Brownies

As we continue the quest for high fiber, high protein, low sugar desserts, I decided to try these from Sugar Spice and Glitter.  There are vegan versions out there, but I got a really good deal on eggs at Super King.  10¢ each, but you had to buy two flats of 20, so 40 eggs for $4...to go through in about a month.  Non-vegan bean brownies it is.

This is one of those recipes that the ingredient assembly takes longer than actually making it.  Also, I cooked the beans from dry.  That's a generous 2/3 C soaked for 8 hours, then simmered for 2 hours.  I bought a can the next day so this wouldn't happen again.  Home-canned is slightly less than two cups because of headspace, or I would have opened a jar.

While these do count as a snack/dessert, they could also fit the nutritional profile of breakfast.  Eggs, beans, dates, and applesauce.  There's nothing wrong with unsweetened cocoa powder in breakfast.  I did add chocolate chips to mine, as I would for any brownie, but walnuts would add to the breakfast argument.  Your choice.

*1/2 C cocoa powder
1/2 tsp baking soda
1/2 tsp salt
2 C cooked black beans (one 15 oz can), rinsed
*1/2 C chopped pitted dates
*1/2 C unsweetened applesauce
*2 eggs, room temperature 
2 tsp vanilla
*up to 1/2 C mix-ins or toppers like nuts and chocolate chips

1.  Prepare an 8x8 or 9x9 pan with parchment.  I would suggest also spraying it.  Being low fat, they do stick a bit.  Preheat oven to 350º.

2.  In a small bowl, combine cocoa powder, baking soda, and salt.  Set aside.  In the food processor, combine everything else except mix-ins.  Pulse at first, then run until fairly smooth.  It's going to look like very awkward quiche filling.

3.  Add the cocoa powder and run the processor until a smooth batter forms.  Pour into prepared baking dish and smooth to fill all the corners.  I put a layer of chips inside and left the top plain.  You could sprinkle toppings on it.

4.  Bake about 25-30 minutes, until a toothpick comes out mostly clean.  I think mine went a minute too long and almost dried out.  Cool 5 minutes in the pan, then remove using the paper to cool fully on a rack.  Cut into squares and serve.  Store leftovers at room temperature for 2 days, in the fridge up to a week, or longer in the freezer.

Makes 9 to 12, depending on cuts

Difficulty rating  :)