A Different Kind of Brownie

It's Sunday and my family wanted dessert with their dinner. In an attempt to appease their sugar tooths (teeth? tooth?) and my desire to eat healthier I tried a new brownie recipe. These brownies are low fat,  high in fiber, high in protein and they are made from a box and can. Hmm... What in the world is this dessert made of? The ingredients are simple: 1 box of brownie mix and 1 can of black beans. That's all. No eggs or oil. Are these going to taste good? The verdict: everyone enjoyed these moist and fudge-like treats. The beans do make for a denser brownie similar to fudge but the cocoa covers any residual bean flavor. My husband is a purest when it comes to dessert and especially chocolate. After a wicked glance from me to forgo questions in front of the children he said he honestly enjoyed the brownie's taste and texture. I know I haven't converted him to black bean brownies every time but with his gourmet taste pallet he still can't figure out what ingredient I substituted in the recipe.

Now I know that if I'm stranded with only a brownie mix and a can of black beans (and a way to cook) then I can make brownies! This is great practice for me as an island resident who is trying to build up her food storage and plan for a day when the docks are closed due to either worker strike or natural disaster. When that day comes at least we'll be enjoying a plate of fudgey brownies!

Black Bean Brownies

• 15 oz can black beans
• 19.5 oz box chocolate brownie mix

Open a can of beans then drain and rinse well*. Put beans back in the can and fill can with water. Put beans and water in blender until smooth. Mix pureed beans with brownie package mix. DO NOT add eggs or oil. Spray baking dish with Pam. Cook brownies according to package directions. Cool and serve.

*My notes: I usually soak and cook my lentils and beans ahead of time instead of purchasing them canned since it's cheaper and has less sodium. I usually cook a large amount of beans in the crock-pot and then drain and freeze them for later use. I'm assuming if I was using home cooked beans that I would weigh 15 ounces of beans and add enough water (not too much!) to fill in the spaces between the beans. Recently I purchased more canned items because if I'm without electricity (as unfortunately I OFTEN am) then I'll have beans ready to eat.