Double Chocolate Brownies

These moist, cake-like brownies are fast to make and not overly sweet, and since you’re mixing the batter in one bowl, cleanup is easy. P.S. No one will ever guess that there are beans in them. Kid testers gave this one “two thumbs up”!

1½ cups canned black beans, drained, rinsed and mashed 375 mL

¾ cup whole-wheat flour 175 mL

½ cup unsweetened cocoa powder 125 mL

1 tsp baking powder 5 mL

½ tsp salt 2 mL

3 large eggs 3

1 cup granulated sugar 250 mL

¼ cup unsweetened applesauce 50 mL

3 tbsp canola oil 45 mL

2 tsp vanilla 10 mL

¼ cup miniature semi-sweet chocolate chips 50 mL

1. Preheat oven to 350°F (180°C). Line an 8-inch (20 cm) square metal baking pan with foil, leaving a 2-inch (5 cm) overhang at opposite ends. Lightly spray foil with non-stick cooking spray.

2. In a large bowl, combine beans, flour, cocoa powder, baking powder and salt. With a wooden spoon, beat in eggs, sugar, applesauce, oil and vanilla until well blended. Stir in chocolate chips. Pour batter into prepared pan.

3. Bake for 30-35 minutes, or until just a few moist crumbs cling to a tester inserted in the centre. Do not over-bake. Let cool in pan on a wire rack. Using foil overhangs as handles, remove from pan and transfer brownies to a cutting board. Cut into squares.