Food & Wine

In this recipe puréed black beans replace some of the butter. If you like nuts you can add 1/2 cup chopped walnuts to the mix. — Everyday Food

Makes 16 servings

1/4 cup (1/2 stick) unsalted butter, plus more for baking pan

1/4 cup black beans, rinsed, drained and puréed until completely smooth

3 ounces semisweet chocolate, chopped (1/2 cup)

2 ounces unsweetened chocolate, chopped (1/3 cup)

1 1/3 cups sugar

2 large eggs, plus 1 large egg white

1 ½ 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

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 purée 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 brownies are just cooked through. A toothpick inserted in center should come out clean. Start testing for doneness after the brownies have been in the oven 25 minutes. Let brownies cool completely in pan on a wire rack. Using parchment, lift brownie from pan and cut into 16 squares. (Store in an airtight container, up to 3 days.)

For additional recipes for Vanilla Cupcakes With Fruit Glaze and Blueberry-Orange Cornmeal Muffins go to seattletimes.com/food

From Everyday Food