You won't believe how chocolate-y and moist these brownies are. I like to make them in mini muffin cups with mini foil cupcake liners. Dust them with powdered sugar and you have a decadent treat with the benefit of more protein, more fiber, and fewer fat calories.
Ingredients
- black beans: 1 can (15 ounce can, drained)
- water: 1 cup
- brownie mix: 1 pack
- chocolate chips: 1 cup (divided)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
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Blend black beans and water together in a blender until smooth; pour into a bowl. Stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter.
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Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 25 to 27 minutes. Cool brownies completely on a wire rack before cutting into squares.
