One day I got home from work and decided everyone wanted black bean brownies. But it was one of those days... After a long day at the office I just didn't feel like measuring and whisking a gizillion ingredients. So I channeled my inner Sandra Lee and grabbed that box of brownie mix from my pantry...
It IS perfectly fine to take a shortcut sometimes. Right?
Black Bean Brownies, Semi-Homemade
1 18-20oz box brownie mix*
1 teaspoon corstarch
1/4 cup water
2/3 cup vegetable oil
1 can black beans, drained and rinsed
1/2 cup mini chocolate chips
Optional:
a dash of cinnamon
a dash of cayenne pepper
Preheat oven to 350. Grease a 8x8 or 9x9 baking pan and set aside. In a large bowl, whisk brownie mix and cornstarch (and optional ingredients). In a medium bowl, whisk the water and oil. In a food processor, process the beans until smooth. Add the water and oil mixture to the beans and continue processing until completely blended. Add the bean mixture to the brownie mix mixture and stir to combine. Pour onto prepared pan and sprinkle the chocolate chips evenly on top. Bake for 30-40 minutes or until toothpick comes out clean. Cool in pan on cooling rack.
* I have tried this recipe with the following brownie mix brands:
Ghirardelli Double Chocolate (20 oz)
Betty Crocker Fudge Brownies
