Cooking with Kids: In the Kitchen with Theresa and GC

Ingredients

• 2 sprays cooking spray, flour-variety recommended
• 1/2 cup canned black beans, rinsed and drained
• 1/4 cup black coffee, strong
• 1/2 cup unsalted butter
• 4 oz bittersweet chocolate
• 4 large eggs
• 1 1/4 cups sugar
• 1 tsp vanilla extract
• 1/8 tsp table salt
• 1 cup all-purpose flour

Instructions

1. Preheat oven to 350ºF. Coat a 9- X 13-inch pan with cooking spray; line with aluminum foil and coat foil with cooking spray.
2. In a blender or mini food processor, process beans with coffee until smooth; set aside.In a double boiler over very low heat, melt butter and chocolate. Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar until light and fluffy. With mixer on low speed, add melted chocolate to eggs; incorporate well. Add black bean mixture, vanilla and salt; mix well. Add flour; combine thoroughly on low speed.
3. Pour batter into prepared pan and bake until a tester inserted in center of brownies comes out clean, about 25 to 30 minutes. Remove pan to a cooling rack. After 10 minutes, remove brownies from pan by pulling up on foil and placing brownies on cooling rack to cool more. Cut into 24 pieces and serve. Yields 1 piece per serving.