Black Bean Brownies: Sacrilege or Sinless Treat?

This isn't much of a recipe...it's more of an experiment. I'm not even sure where it originated (Weight Watchers?), but my mom told me about how her friend used a can of black beans to replace the egg, oil, and water that should be added to brownie mix. I asked my mother how they tasted, and she replied, "Not bad."

"Not bad, but were they good?" I persisted.

"I mean, they were okay."

Not exactly a ringing endorsement, but I figured I'd give it a try. If I could make brownies with less fat, no cholesterol, but with added protein, iron, and fiber, maybe I wouldn't feel so guilty after devouring them. So I told my husband about the experiment...he was grossed out, but helpfully advised me not to use canned black beans that had added onion, garlic and spices. Really? I hadn't thought of that. (That's sarcasm, in case you couldn't recognize it.) I assured him that I would use plain black beans, no spices added. I don't think he was very reassured because he brought home a box of Ghiradelli Chocolate Supreme brownie mix that came with an added fudge pack...I think he thought the fudge pack would help disguise the black beans. I think the fudge pack may have lessened the integrity of my experiment--added sugar, added chocolaty goodness--but I used it anyhow.

After pouring the batter into my pan, I decided to give it a taste. First lick, not so good. I was worried. But I gave it a few more licks, and before I knew it, I'd cleared the bowl. Not so bad.

Forty-five minutes later, I cut into the brownies to find them a little sticky. The texture isn't quite the same as regular brownies, and they adhere to your teeth like you wouldn't believe--have a glass of milk handy. The flavor? Again, not quite the same as a regular brownie. There's nothing identifiably "beany" about the taste (one of my biggest peeves about substituting applesauce in recipes is that they often retain that flavor), but they taste like low-fat, healthy brownies.

The verdict? Not as good as the real deal, but better than brownies made with applesauce. A little less guilt when eating them...and, well, they're lasting longer than regular brownies would.

Black Bean Brownies
1 15.5 oz can of black beans
1 box of brownie mix

Blend the beans, liquid and all, into a smooth puree. Add to packaged brownie mix. Pour into greased 8x8" pan, and bake according to package directions.