Mega Healthy Brownies

I cannot get this recipe to you fast enough. It looks a little insane, but somehow... it isn't.

Substituting the oil for pureed beans is simply ingenious. All kinds of Asian sweets are made with delicious sweet bean pastes. The next time I put these together I'm using Azuki beans, which are known for their excellent flavor in the fillings of mooncakes, dango, and mochi. 

The resulting brownies are light and flavorful, filling and oddly satisfying. Benefits of this recipe include an eggless, fatless, and potentially dairy free sweet treat. Let the allergy ridden, and the diet restricted celebrate!

Ingredients:

• 1 cup Black beans, cooked (or 1/3 cup dry beans soaked then boiled until soft.)
• 1 cup Milk, yogurt, or a non-dairy milk substitute
• 1/2 tsp Vanilla
• 1/4 cup Whole wheat flour
• 1/2 cup All-purpose flour
• 1/2 cup Dark cocoa powder
• 1/2 cup Sugar
• 1/2 tsp Salt
• 1 tsp Baking powder

Method:

1. Preheat oven 375º F (190º C)
2. Puree the soft beans in a blender or food processor with the milk, yogurt, or non-dairy substitute of your choice. Add the vanilla to this mixture.
3. In a medium bowl combine the flours, cocoa powder, sugar, salt, and baking powder.
4. Pour the liquified mixture onto the flour mix and stir until just combined.
5. Lightly grease an 8"x 8" baking pan and pour the mixture in. Decorate with fruit or nuts (optional).
6. Bake 20 minutes, remove from oven and let cool before cutting into squares.

Enjoy!

Note: Dark cocoa powder makes a striking difference compared to average cocoa powder.