We decided that since we had a good harvest of Serrano peppers this year that it might be good to add some heat to our black bean brownies. These brownies turned out sweet and delicious and then...wait for it....wait for it...Oh yeah there it is; some residual heat from the Serrano's.
1 box (your favorite brownie mix here)
1 can reduced sodium black beans
2-3 Serrano peppers seeded and cleaned.
Strain and rinse black beans and add to food processor with 1/3 can water and peppers.
Mix, pulse, or whatever you can do to blend this into a dark thin batter.No chunks or beans visible.
Add this batter to the said brownie mix and mix well.
Bake as per the box directions or maybe a little longer. Check with tooth pick near the end.
I made them in mini muffin pans for individual edge pieces.
Enjoy!
Go Browns!
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