Now I KNOW you all think I'm completely nuts but hear me out first...I love putting black beans on my chicken tacos but DH and kids won't eat them. So I'm left with almost a whole can of black beans and I have this brownie recipe that has a whole can of black beans. I make these to get fiber into the VERY picky 3 year old (and DH!). Problem is, the recipe isn't exactly IBS friendly. Any thoughts on fixing it? The brownies are DELICIOUS, very fudgy and gooey and you don't even taste beans. 1 15 oz can black beans 4 oz unsweetened chocolate 1 tbsp light butter 6 egg whites 2 C sugar 3 tbsp flour 2 tbsp instant espresso
Preheat oven to 350. Spray 13 x 9 pan with cooking spray. Rinse beans thoroughly. Melt chocolate and butter in bowl in the microwave stirring until smooth. In food processor, blend 2 egg whites and beans until smooth. In large bowl combine bean puree, sugar, flour, espresso, and remaining egg whites. Beat until well combined. Add chocolate and stir. Pour brownie mix into pan. Bake 30-35 min. or until brownies pull away from side of pan. Cool completely before cutting into squares.