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Triple Chocolate Surprise Brownies

Quentin Bacon
Yield Makes 18 servings (serving size: 1 brownie)

Ingredients

  • 1 cup black beans, rinsed and drained
  • 2 tablespoons light olive oil
  • 1/2 cup thawed and squeezed dry frozen spinach
  • 1/4 cup applesauce
  • 2 eggs
  • 1 egg yolk
  • 3/4 cup sugar
  • 3 tablespoons unsweetened cocoa
  • 1 1/2 tablespoons instant espresso powder
  • 3 ounces chopped bittersweet chocolate
  • 2 tablespoons unsalted butter
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 1/3 cup mini chocolate chips
  • 1/3 cup chopped pecans

Nutrition Information

  • calories 153
  • fat 8 g
  • satfat 3 g
  • monofat 3 g
  • polyfat 1 g
  • protein 3 g
  • carbohydrate 20 g
  • fiber 2 g
  • cholesterol 39 mg
  • iron 1 mg
  • sodium 92 mg
  • calcium 22 mg

How to Make It

  1. Preheat oven to 350°. Put black beans, olive oil, spinach, applesauce, eggs, egg yolk, sugar, cocoa, and espresso powder in a food processor; pulse for 1 minute or until smooth. Microwave bittersweet chocolate and butter in a glass bowl, stirring every 30 seconds or until smooth; cool for 5 minutes. Add chocolate, vanilla extract, and salt to processor; pulse to blend. Transfer to a bowl. Stir in flour and mini chocolate chips. Pour into an oiled 9- x 13-inch pan; top with chopped pecans. Bake for 25-30 minutes; cool for 15 minutes.