Pinto Bean Brownies with Dark Chocolate

Preheat the oven to 180°C (350°F). Line a 20-cm square baking pan with parchment paper, leaving an overhang on two sides for easy removal.

Drain and rinse the pinto beans thoroughly. Add them to a food processor and blend for 2 minutes, scraping down the sides once, until completely smooth. Set aside.

Combine the chopped dark chocolate and butter in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and glossy, about 1 minute 30 seconds total. Alternatively, use a double boiler over barely simmering water. Let cool for 5 minutes.

In a large bowl, whisk the eggs, white sugar, and vanilla extract together vigorously for 1 minute until the mixture lightens slightly in color and becomes fluid.

Pour the bean purée into the egg mixture and whisk until fully combined. Add the melted chocolate-butter mixture and stir until the batter is uniform in color and texture.

Sift the all-purpose flour, cocoa powder, baking powder, and salt directly into the bowl. Fold the dry ingredients into the batter with a spatula using gentle, sweeping motions until just combined — a few streaks of flour are acceptable at this stage. Do not overmix.

Transfer the batter to the prepared pan and smooth the top into an even layer with an offset spatula. Dust the surface lightly with the remaining cocoa powder for finishing.

Bake for 25 to 28 minutes, until the edges are set and slightly pulled away from the pan, and a toothpick inserted 2 cm from the center comes out with moist crumbs but no wet batter. The center should feel firm at the edges but still yield slightly when pressed.

Cool the brownies in the pan on a wire rack for at least 20 minutes before lifting out using the parchment overhang. Place on the rack and cool an additional 15 minutes before cutting into 16 squares with a clean, sharp knife.