I had seen this recipe floating around the internet for about a month, but was put off by its call for black beans. Black beans are a 'speciality' item here in Turkey, hard to find and overly expensive when found (nearly 15USD/lb). So when I recently used white beans - or Navy beans - in a handful of recipes and noticed their adaptable (read: bland) flavor, I rejoiced in the thought that they'd be a suitable replacement for black beans in this recipe, and they were! Easy to make, bake and painless on the clean-up too - this is my idea of effortless and healthy indulgence.
1 cup white beans, rinsed and drained
2 large eggs
1/2 cup cocoa powder
3/4 cup sugar
1/2 tsp canola oil
1 tbsp milk
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp of instant coffee
1/2 tsp cinnamon
1/2 cup semisweet chocolate chips
1. Preheat the oven to 350° F.
2. Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper or dust with flour if you are not gluten-free. (If using parchment, leave a 2-inch overhang on all sides.)
3. Blend beans, eggs, cocoa powder, sugar, oil, milk, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl.
4. Fold in 1/2 cup chocolate chips until combined.
5. Pour the brownie batter into the prepared pan.
6. Bake brownies until a toothpick comes out clean, about 28 to 30 minutes. Enjoy!
Adapted from Skinny Taste.