Preheat oven to 350. Put ONE CUP BLACK BEANS, rinsed and drained, 2 TBSP LIGHT OLIVE OIL, 1/2 c THAWED AND SQUEEZED DRY FROZEN SPINACH, 1/4 C APPLESAUCE, 2 EGGS, 1 EGG YOLK, 3/4 C SUGAR, 3 TBSP UNSWEETENED COCOA POWDER and 1 1/2 TBSP INSTANT ESPRESSO POWDER (I use cocoa in place of this) in a food processor, pulse for one minute until smooth.
Microwave 3 OZ CHOPPED BITTERSWEET CHOCOLATE (I use dark choc chips) and 2 TBSP BUTTER in a glass bowl, stirring every 30 seconds or until smooth. Cool for 5 minutes.
Add above chocolate mixture, 2 TSP PURE VANILLA EXTRACT, and 1/2 TSP SALT to processor. Pulse to blend.
Transfer to a bowl. Stir in 1/2 C FLOUR and 1/3 C (or more) DARK CHOC CHIPS. Pour into an oiled 9x13 inch pan. Can top with 1/3 C CHOPPED PECANS (I don't use). Bake 25-30 min. Cool for 15 min.
Recipe Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Melissa D'Arabian (Food Network)
I can't say these are "great" but my kids love them and I eat them too!