These brownies are a healthier alternative to regular brownies. They’re light and cake-y and look and taste like regular brownies, just not quite as sweet. Keep them in an airtight container for up to 3 days.
Cooking spray, for greasing
1 15-ounce can low-sodium black beans, drained and rinsed
1/2 cup cocoa powder
1/2 cup sugar
1/4 cup plus 2 tablespoons agave nectar
1/4 cup plus 2 tablespoons canola oil
1/4 cup whole-wheat pastry flour
1/4 cup flour
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
Pinch of salt
1/4 cup chocolate chips, optional
1/4 cup toasted walnuts, optional
1. Preheat oven to 350°F. Spray a loaf pan with cooking spray. Cut a piece of parchment paper to fit inside pan, overlapping on short sides (this will allow you to pull out brownies with parchment paper once they’re cool). Set aside.
2. Add black beans to a food processor and process until smooth. Add remaining ingredients and process until mixture is smooth and has no lumps. Stir in chocolate chips and walnuts by hand (if using).
3. Transfer to prepared loaf pan and bake for about 25-30 minutes, or until a toothpick comes out clean. Allow to cool slightly on a wire rack before serving.
Makes 8 brownies.