Mayme's Dark Fudge Brownies
This sneaky recipe has drawn rave reviews. Imagine peoples' surprise when they learn that black beans are the secret ingredient. One of these brownies has the same amount of fiber as a slice of whole wheat bread.
1 (15-ounce) can unseasoned black beans (Or if you're using dried beans, a 15-ounce can is about 1 2/3 cups of beans. Just soak beans overnight, cook 1 cup of dried and measure out 1 2/3 cups. You will have a little extra.)
4 ounces unsweetened chocolate
1 tablespoon light butter
6 egg whites
2 cups sugar
3 tablespoons all-purpose flour
2 tablespoons rich cocoa powder
1/2 cup chopped walnuts (optional)
Preheat the oven to 350 degrees. Spray a 9- X 13-inch pan with nonstick vegetable spray. Place the beans in a colander and rinse thoroughly under running water to remove "slime"; set aside and drain.
Place the chocolate and light butter in a small microwavable bowl. Microwave for 60 to 90 seconds, stirring every 30 seconds until smooth.
In a food processor or blender add the drained beans and 2 egg whites. Blend or process until smooth. Make sure beans are smooth (like frosting) or you will taste them in the brownies.
In a large bowl combine the bean puree, sugar, flour, cocoa powder, and the remaining egg whites. With an electric mixer, beat until well combined. Mix in the melted chocolate.
Pour the brownie mixture into a prepared pan. Sprinkle the walnuts on top of the brownie batter. Bake for 30 to 35 minutes until the brownie pulls away from the sides of the pan.
Cool completely in the pan before cutting into bars- rows of six by five.