Mexican Chocolate Brownies
- Prep-time: 30 minutes / Ready In: 1 hour
- Makes 16 brownies
- ¾ cup no-salt-added canned black beans, rinsed and drained
- ¾ cup unsweetened applesauce
- 3 oz. unsweetened chocolate, chopped
- ½ cup pure cane sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- ½ cup white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 teaspoon powdered pure cane sugar (optional)
- Preheat oven to 350°F. Line a 9-inch square baking pan with nonstick foil, extending foil over edges
- In a food processor combine beans, applesauce, and chopped chocolate. Cover and process until smooth. Add granulated sugar, cocoa powder, and vanilla; cover and process until combined.
- In a small bowl stir together the next six ingredients (through cayenne pepper). Add flour mixture to chocolate mixture. Cover and process just until combined.
- Spread batter in the prepared baking pan. Bake 20 minutes or just until center is firm and edges are slightly puffed. Cool in pan on a wire rack. If desired, sprinkle with powdered sugar. Using foil, lift brownies out of pan. Cut into squares.