I figured that was a funner name for these brownies than what they were originally named...Black Bean Brownies. :) I think my boys are more likely to eat Ba, Ba, Brownies, don't ya think? I actually made these for my youth group at church. We have a couple of girls that are gluten free/casein free, so this recipe was perfect (and I get to enjoy them, too!) I had gotten a few different Black Bean Brownie recipes, but I ended up settling on this one, it's from the The Meal Makeover Moms and was super easy.
Ba, Ba, Brownies!!! (GF/CF)
One 15-oz can black beans, drained and rinsed very well
3 large eggs
3 tablespoon vegetable oil
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract, optional (I actually didn't add this one)
1/2 teaspoon baking powder
1/2 cup semi-sweet chocolate chips, divided (now if you want to keep this casein-free, you need dairy-free chips, amazingly enough the Kroger value semi-sweet chips are dairy-free...so buy the cheap ones, but always, always, always check the label)
1. Preheat oven to 350F. Lightly grease an 8 x 8" baking pan and set aside.
2. Place the black beans in a blender or food processor (If you are doing it in a blender you will need to add the eggs before blending), and process until smooth and creamy. Add eggs (unless you already did, with the blender), oil, sugar, cocoa, vanilla, peppermint if desired, baking powder, and salt and process until smooth. Stir in 1/4 cup of chips.
3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the rest of the chocolate chips.
4. Bake 30-35 minutes, or until the edges start to pull away from the sides and a toothpick comes out clean. Cool in the pan before slicing into 2" squares.