To download a Spanish translation of this recipe click here. Print Ingredients One 15-ounce can black beans, drained and rinsed 3 large eggs 3 tablespoons of applesauce (or canola oil) 3/4 cup granulated sugar 1/2 cup unsweetened cocoa powder 1 teaspoon vanilla extract 1/2 teaspoon peppermint extract, optional 1/2 teaspoon baking powder Pinch salt 1/2 cup mini semi-sweet chocolate chips, divided Number of Servings : 16 Serving Size: One brownie (2” by 2”) To download a Spanish translation of this recipe click here. Directions Preheat the oven to 350°F. Lightly oil or coat an 8 X 8-inch baking pan or dish with nonstick cooking spray and set aside. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, applesauce, sugar, cocoa powder, vanilla, peppermint extract as desired, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares. Recipe by Liz Weiss, MS, RD and Janice Newell Bissex, MS, RD