Dark Chocolate Stout Brownies

Preheat the oven to 350ºF.

Drain the canned black beans and rinse thoroughly until the water runs clear. Return the black beans to the can and fill with water. Puree the beans and water. Set aside.

In a large bowl, mix flour, sugar, cocoa powder, coffee power, salt and baking powder. Add the black bean puree, vanilla and stout to the dry ingredients and stir just until incorporated. Stir in chips or nuts, if using. Don’t overmix.

Pour batter into a greased 9×13 pan. Bake for 25-30 minutes, rotating the pan around halfway through. They should be almost firm in the center.

Let brownies cool completely, then cut into 24 squares.