Fudgy Black Bean Brownie

Ingredients

1 can Black beans -- 15 oz
5 Eggs
1 tbsp Vanilla Extract
2 tbsp Water
1/2 tsp Salt
6 tbsp Butter, Unsalted (if using regular butter, leave out 1/2 tsp salt)
2/3-3/4 cup honey or Acave (see substitution below)
1/2 cup Cocoa, unsweetened
1 tsp Baking powder
1/2 tsp Baking Soda


Instructions
Preheat oven to 350. Grease a 7 X 11" pan very well with butter. You may use a 8X8 pan as well (but if you are doubling recipe, use a 10x13 pan).


Drain and rinse beans VERY well. Shake off excess water. Place beans, 3 eggs, vanilla, water, 1/4 cup of honey into a blender. Blend on high until beans are totally liquified--no lumps.


In separate bowl, mix together cocoa powder, baking soda and baking powder.


In a bowl, beat butter with remaining honey (about 1/2 cup) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa mix and beat batter on high for one minute, until smooth.


Scrape batter into pan and smooth top. Bake for 45-50 minutes. Brownies are done when center is firm to the touch (these are very fudgy so a toothpick probably won't come out clean). Let cool, then frost with chocolate butter cream frosting if you want.


SUGAR SUBSTITUTIONS: 1 3/4 cups xylitol, or 3/4 cup erythritol plus 1 tsp pure stevia, or 1 cup Splenda. Or you may use 3/4 cup of sugar. You can get xylitol, stevia and erythritol at any health or whole food store.