Since I had a little bit of a lighter work day, I decided to head home and surprise Justin with a fresh baked dessert for after dinner – a coconut curry chicken dish he whipped up. As we try to be healthy-ish during the week, I attempted to find a recipe for something not too fatty and also not too time consuming to put together before he got home. I had heard of black bean brownies before. I’ve actually heard people claim that, “You can’t even tell they’re different! You can’t even taste the beans!” While I prefer my desserts glutinous and dripping with sugary, buttery, fudginess, I decided to give this a try… As an experiment. You know, for the sake of science.
I went online and read through a few different recipes, settling on the one I found on tasteofhome.com. It seemed quick, easy, and relatively healthy. Basically you just throw all of the ingredients (black beans, chocolate chips, cocoa, eggs, packed brown sugar, vanilla, baking powder, canola oil, and salt – it isn’t all healthy) into the food processor until smooth and then pour it into a brownie pan. 
Bake for 20-25 minutes at 350 degrees and you’re good to go.
One problem I did face, as a die-hard fan of fudginess, is that I took them out of the oven at exactly 20 minutes, when they probably should have went the whole 25. Luckily I didn’t rip them out at 15 minutes, like I would have done for a packaged brownie mix. Instead of the usual delicious fudgey texture I was going for it was more of a mushy crumble in the center. The brownies definitely have a slightly different look and feel to them, a little bit more brick-like and a little less ooey gooey than I prefer.
So, how did they taste? Ok, they were pretty good, I’ll admit. Definitely not my oil and butter saturated typical brownie that leaves a grease stain through 3 paper plates (the people who said they couldn’t tell the difference are liars). But they were delicious none-the-less. As a healthy-ish alternative to a full fat brownie for a weeknight snack, I think these are a great new option for my repertoire. Not to mention super easy and quick to make. On a five star baconboozer scale, I’ll give these a three.