I bumped into a recipe for black bean brownies on the internet a few months ago. I made them, and they were okay as written. You know me, though, always wanting to improve things! This is my take on that recipe. My kids call them "Mommy's Beanie Brownies."
Preheat the oven to 325F.
Melt together over low heat in a small saucepan:
3 ounces (squares) unsweetened baking chocolate
(not Baker's brand)
(not Baker's brand)1/2 cup butter
When they are melted, remove them from the heat and allow the mixture to cool slightly.
Meanwhile, grind in a blender on low speed:
to make 1/2 cup (or just use 1/2 cup 
)Pour the ground flax seeds into a small bowl and stir in:
8 packets Truvia
sweetener
sweetener1/4 teaspoon sea salt
1 teaspoon cinnamon
Blend on low speed in a blender container for about 30 seconds:
1 - 18 ounce can black beans, rinsed and drained (yield about 1 1/4 cups)
1 1/2 teaspoons vanilla
2 tablespoons molasses (sorghum molasses
if you are allergic to sugar)
if you are allergic to sugar)1/3 cup agave nectar
Pour this mixture into a mixing bowl and mix in the flax seed and chocolate mixtures on medium speed.
Add and mix well:
2 eggs (or 2 tablespoons ground flax
mixed with 6 tablespoons warm water)
mixed with 6 tablespoons warm water)Add, and mix until combined:
1/2 to 1 cup dark chocolate chips (sugar free chocolate chips
)
)
meatsThey are really chunky with 1 cup each of the additions, not so much with 1/2 cup.
Pour the batter into a 9x9x2 square pan prepared with cooking oil spray and smooth the top. Bake the brownies at 325F for about 30 minutes, or until a knife inserted off-center comes out clean. You can serve these warm drizzled with cream for a "pudding cake" effect or chill them and they are almost like fudge.
Enjoy!
cSharron Long Author of Extreme Lo-Carb Cuisine, available where books are sold
