Black Beans Brownie

Whenever I read a recipe I find that there is not enough information in the recipe. For eg: the brownie recipe which I read needs 15 oz black beans, but when I go to the grocery store I do not find a tin which has 15 oz of black beans it has 19 oz/540 ML of black beans. When I come home with this tinned beans I feel that it is going to be too much beans so I do a internet search and it tells me the beans contains salt and water and if you rinse it under water and drain it you will get around 2 cups or 15.5 oz of beans.

I have substituted the white sugar with cane sugar so that it is healthy, used oil instead of butter and instant coffee as I did not have expresso coffee. I used olive oil as I did not have any other oil at home.

The Agave Nectar is available in bulk barn, I could not find it in the grocery stores.

Ingredients

15 oz canned black beans, rinsed and drained
1/4 cup unsweetened cocoa powder
1 tsp expresso powder/Instant Coffee
3/4 cup liquid egg substitute/3 Eggs
3/4 cup agave nectar/Cane Sugar
3 tbsp Olive oil
1 Tsp Baking Powder
A pinch of salt
1 tsp vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish.

Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 35 minutes.