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Holy Mole Brownies
from the kitchen of Sharmagne Leland-St. John

1/4 cup unsalted butter
1/2 cup semisweet chocolate, chopped
1/3 cup unsweetened chocolate, chopped
1/4 cup cooked black beans, rinsed, drained, and puréed until smooth
1 1/3 cup granulated sugar
2 large eggs plus 1 large egg white
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon dried red peppers, minced
whole walnuts
coarse margarita salt for topping

Place a rack in the upper third of the oven and preheat
oven to 350º F.  Grease a 9-inch square baking pan. Fill
a double boiler with the appropriate amount of water.  

Bring the water to a simmer.  Place butter, semi-sweet,
and unsweetened chocolate in the top pot of the boiler.  
Place it over the simmering water and stir until chocolate
and butter are melted and combined.  Remove the top pot.

Allow the melted chocolate mixture to cool for a few moments.  
One at a time, whisk in the eggs and egg white, until mixture
is glossy. Whisk in the sugar.  Whisk in the bean purée and
vanilla extract.

In a small bowl, sift together flour, cocoa powder, baking powder,
sea salt and red peppers.  Add all at once, to the chocolate
mixture.  Use a spatula and fold in to until thoroughly combined,
pour the batter into the prepared pan.  Top with walnuts and the
sea salt.

Bake brownies for 25 minutes, or until a skewer inserted into the
center comes out with just a few chocolate crumbs on it.  The
center may seem undercooked, but it will cook further as it cools.  
Brownies are better slightly underdone than overdone. There is
nothing worse than a dried up brownie.

Let cool on a wire rack for 20 minutes. Remove the brownies from 
the pan and slice into squares.


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