We decorated these brownies with a festive holiday look, but they’re great any time of year—simply change the color of the candies and sprinkles. The brownies themselves have a secret ingredient that deepens their chocolate flavor and adds a fudgy texture without fat: Canned black beans are pureed until smooth so that they seamlessly incorporate into the batter. To keep the marshmallows from falling off, we add them right after the pan comes out of the oven; they melt a bit, which sticks them to the top of the brownies.
Ingredients
4 sprays cooking spray
1 cup canned low-sodium black beans, rinsed and drained
½ cup plain fat-free Greek yogurt
2 tsp vanilla extract
1 large egg
¾ cup unsweetened cocoa powder
⅔ cup sugar
½ cup self-rising flour
¼ tsp table salt
1½ cups mini marshmallows
1½ oz M&M's Chocolate candy, green and red (or similar product; about 1/4 cup)
1 tbsp sprinkles, green and red
Instructions
Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper; coat the paper with cooking spray.
Place the beans in a food processor; process until mostly smooth, stopping to scrape the sides of the bowl as needed, about 1 minute. Add the yogurt and vanilla; process until completely smooth, about 1 minute. Add the egg; process until just combined.
In a large bowl, whisk together the cocoa, sugar, flour, and salt. Add the bean mixture to the cocoa mixture; stir until a thick, smooth batter forms. Scrape the batter into the prepared pan. Bake at 350°F until a wooden pick inserted in the center comes out with a few moist crumbs, about 20 minutes.
Remove the pan from the oven. Sprinkle the marshmallows over the top of the brownies. Cool slightly, then top with chocolate candies and sprinkles. Using the parchment paper, lift the brownies out of the pan. Cut into 16 squares.
Serving Size: 1 Festive Holiday Brownie!
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