Mint Black Bean Brownies

From Meal Makeover Moms. I really like how these brownies turned out--they are definitely the ones I would make if opting for flourless brownies. Taste great especially when chilled.

Fudgy Black Bean Brownies
Makes 16 Servings

•One 15-ounce can black beans, drained and rinsed very well
•3 large eggs
•3 tablespoons canola oil
•3/4 cup granulated sugar
•1/2 cup unsweetened cocoa powder
•1 teaspoon vanilla extract
•1/2 teaspoon peppermint extract
•1/2 teaspoon baking powder
•Pinch salt
•1/2 cup mini semi-sweet chocolate chips, divided

1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.

2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.

3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.

4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.