Black Bean Brownies

Nonstick cooking spray
1 (15-ounce) can black beans or 1 3/4 cups cooked, cooled black beans
3 large eggs
3 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup cocoa powder
Optional:
1/2 cup chocolate, peanut butter or butterscotch chips, or chopped nuts
If you have a blender or food processor, you can use it to make these brownies. Put eggs, oil, and vanilla in a blender or food processor, pulse to mix. Add beans and blend until pureed and smooth, 1 to 2 minutes, scraping down the sides of the blender or food processor with a rubber spatula once or twice. Add sugar and cocoa, and blend until mixed, about 1 minute. Add chips or nuts (if using), and pulse once or twice to mix.

1. Preheat oven to 350°F. Coat a 9-inch baking pan with nonstick cooking spray.
2. Rinse outside of can of beans. In a colander, drain and rinse beans.
3. In a large bowl, whisk eggs, oil and vanilla with a fork. Add beans and mash with fork until beans are barely visible (this can take 5 or more minutes of mashing). Stir sugar and cocoa, and blend with a rubber spatula until mixed. Stir in chips or nuts if using.
4. Pour the batter into the baking pan. Bake until a knife inserted in the center of the brownies comes out clean, 25 to 30 minutes. Let cool completely before cutting into 16 squares.

*Adapted from Share Our Strength’s Cooking Matters.®