Black Beans Brownie/Cake

I need a high protein snack because we are allergic to nuts, seeds, coconuts, all things high in protein except meat. I used a base of black beans brownies and modified liberally. Note, the batter is thin consistency, but still bake up to cake/brownie finished product.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 1 (15 ounce) can black beans (rinsed and drained)
• 3  eggs (reduce to 2 if you want a more dense fudge consistency)
• 3  tablespoons  oil
• 4  tablespoons cocoa powder
• 1⁄2 teaspoon salt
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1  teaspoon vanilla
• 3⁄4 cup sugar
• 1⁄4 cup  whey protein powder (optional)
• 2  tablespoons  Greek yogurt
• 1⁄4 cup  mini chocolate chip (optional)

Directions

1. Preheat oven to 350 degrees F.
2. Grease 9x9 pan.
3. Place all ingredients in blender except chocolate chips until completely pureed. Pour into greased pan. (It's OK, the batter is thin).
4. Sprinkle chocolate chips over top.
5. Bake at 350 F for about 30 minutes. Toothpick inserted in center comes out clean.
6. Cool completely before cutting with plastic knife.