Triple-Chocolate Brownies with a Secret Ingredient

I made these brownies last night for dessert and I was pleasantly surprised, considering one thing, they have black beans in them! Instead of using all butter, a 1/4 cup of pureed beans is added, which decreases the fat content from 11g to 7g, not to mention some added fiber, according to Martha Stewart.  They are a little cakier than I normally like my brownies, but with a scoop of vanilla ice cream and a drizzle of caramel syrup you can't really complain.  

Ingredients

• 1/4 cup (1/2 stick) unsalted butter, plus more for baking pan
• 1/4 cup black beans, rinsed, drained, and pureed until completely smooth
• 3 ounces semisweet chocolate, chopped (1/2 cup) (next time, I think I will try milk chocolate for a less rich brownie)
• 2 ounces unsweetened chocolate, chopped (1/3 cup)
• 1 1/3 cups sugar
• 2 large eggs, plus 1 large egg white
• 1 1/2 teaspoons pure vanilla extract
• 1 cup all-purpose flour (spooned and leveled)
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt

Directions

1. Preheat oven to 350 degrees. Lightly butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large microwave-safe bowl, combine butter, bean puree, and chocolates and microwave in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Whisk in sugar, eggs and egg white, and vanilla until smooth.
2. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Stir into chocolate mixture until just combined. Pour batter into pan; smooth top. Bake until top is cracked and a toothpick inserted in center has moist crumbs attached, about 25 minutes (center will seem undercooked but will set further as it cools). Let cool completely in pan on a wire rack. Using parchment, lift brownie from pan and cut into 16 squares.
   Enjoy!
   Emily