Triple Chocolate Black Bean Brownies

Very recently we have started my 4 year old daughter on a no-dairy diet because she seems to complain that her stomach hurts quite frequently. Since I'm dairy intolerant it makes sense the first thing that needs to go is dairy to see if we can fix her poor little belly. Everything she eats now she asks me if it is ok and if it has dairy in it. She's very concerned for a 4 year old. I wanted to show her a few recipes that we could make together this week that were tasty, chocolatey and dairy-free. I actually haven't made this recipe in a few years and after tasting it don't know why. These were absolutely delicious. You'd never ever guess that they had black beans in them. My husband doesn't really like very dark chocolate and felt the chocolate was too bittersweet for him. Unfortunately I have 2 options for chocolate here. I can buy either Ghirardelli Intense Dark Chocolate that is 72% cocoa or Lindt Smooth Dark Chocolate which is 70% cocoa, both which contain absolutely no dairy. So if you make this recipe you may want to use a semi-sweet chocolate instead if you don't like the bitter-sweetness of dark chocolate. My daughter and son both absolutely loved these brownies. She was so happy that she could still have the occasional dessert and it not make her belly hurt. I certainly wouldn't say these are healthy brownies since they do have a whopping 1/2 cup of oil in them but that I love the addition of the extra protein and fiber the beans contribute instead of using regular white flour. I actually swapped out all-purpose flour for my whole wheat flour but feel free to use what you like. I also opted to leave out the instant coffee because we usually have our dessert after dinner and I worry about that little bit of caffeine that my kids will get from eating them.

Triple Chocolate Black Bean Brownies

3/4 c. canned black beans (well rinsed)
1/2 c. canola oil
2 large eggs
1/4 c. unsweetened cocoa powder
2/3 c. sugar
1 tsp. instant coffee (*optional)
1 tsp. vanilla extract
4 oz. dark chocolate, melted
4 oz. dark chocolate chunks
1/3 c. whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. salt

Preheat the oven to 350 degrees F. Line a 9x9 square baking pan with parchment paper and spray with non-stick spray.  In your food processor puree the beans with the oil.  Add in the eggs one at a time and pulse a few times each time.  Then add in your sugar, cocoa, coffee (if using) and vanilla.  Allow to blend well.  Make sure to pop the lid off and scrape down the sides periodically so you don't end up with any unwanted black bean chunks.  Melt 4 oz. of the dark chocolate and pour into the food processor while pulsing.  In a separate bowl whisk together the flour, salt and baking powder.  Add the flour mixture into the food processor and pulse a few more times until fully incorporated.  Then add in the chocolate chunks and pulse no more than 2-3 times to incorporate without breaking them up too much.  So defintely don't turn the food processor on completely just give a pulse or two.  Or simply stir in by hand.  Pour the batter into your sprayed pan.  Bake until edges are cooked and ever so slightly pulling away from the side of the pan and the center looks shiny, not gooey.  This should be roughly 20 minutes.  Allow to cool completely before eating.