115-ozcan black beans, drained and rinsed (about 1 3/4 cups)
3Tbsp. + 1 tsp. canola oil
1/2 cup unsweetened cocoa powder
1tsp.pure vanilla extract
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup + 1/3 cupdark chocolate chips*
1 1/2 cupsfresh raspberries, washed and dried
Preheat oven to 350˚F. Grease an 8-inch square baking pan.
Place the beans and 3 tablespoons of oil in a food processor. Process on high until smooth, about 2 to 3 minutes.
Add the eggs, sugar, cocoa powder, and vanilla extract and blend well.
Add the baking powder and salt and blend for 10 seconds more.
Stir in 1/2 cup of dark chocolate chips.
Pour the batter into prepared pan and spread evenly. Bake for 20 to 22 minutes or until a toothpick inserted in the middle comes out clean. Remove the brownies and allow to cool on a wire rack for 30 minutes.
Top the brownies with the raspberries, forming a single layer.
Combine the remaining teaspoon of canola oil and the remaining 1/3 cup chocolate chips in a microwave-safe bowl. Microwave until chips are melted, about 20 to 30 seconds, stopping to stir once.
Immediately drizzle the chocolate mixture on top of the raspberries. Allow the chocolate to harden for at least 10 minutes before cutting into 8 equal pieces. * You can also use white chocolate chips for the topping, if desired.
Per serving (1/8 of recipe): 319 calories; 15 grams fat (5 grams saturated fat); 48 milligrams cholesterol; 324 milligrams sodium; 46 grams carbohydrate; 10 grams fiber; 8 grams protein