Black Bean Brownies

I love this black bean brownie recipe from the Meal Makeover Moms. I have to say, it is pretty perfect the way it is from a culinary standpoint. But, it has too many eggs for my allergic Gabi. He can tolerate about 1/6 of an egg at a time, so I made a few tweaks. The result is a good compromise that Dan, Gabi and Daniela love.

If you don't have an egg allergy to deal with, I highly recommend you stick with the Meal Makeover Moms' recipe. Here's my less egg-y version:

Black Bean Brownies

One 15 ½-ounce can black beans, drained and rinsed very well
1 large egg
1 tablespoon cornstarch
1 tablespoon ground flaxseed
4 tablespoons canola oil
2 tablespoons water
3/4 cup granulated sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Pinch salt
1/2 cup mini chocolate chips, divided

1. Preheat the oven to 350°F. Spray an 8 X 8-inch baking pan with nonstick cooking spray and set aside.

2. Place the black beans in the bowl of a food processor; process until smooth and creamy. Add the the rest of the ingredients, except the chocolate chips, and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are broken up a bit.

3. Pour the batter into the prepared baking dish and sprinkle the top with the remaining ¼ cup chocolate chips.

4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Cool in the pan before slicing.