Wednesday, July 4, 2012

Black Bean Brownies

Sometimes I enjoy making weird things and feeding them to unsuspecting bystanders (aka family at our 4th of July barbeque). This is a prime example. They look and taste like fudgy brownies for the most part, and I doubt anyone knew they were eating beans...even my darling (super-picky eater) husband.

These brownies had a dark chocolate flavor and a fudgy but not chewy consistency. They are not chewy like regular brownies because they have no flour (so they are gluten free too!). They do have butter and sugar, though! So don't worry. I followed the recipe poster's suggestion and kept them in the fridge and they did indeed taste really good cold - very fudgy indeed. Also, these babies will fill you up because they are not just empty calories.

I found a recipe on and modified it a little bit (omitted nuts and added espresso powder). If you don't want a coffee flavor, only add one tsp of espresso powder. If you do, feel free to add as much as you want (it enhances the chocolate flavor). You can see the original recipe here.

Black Bean Brownies

1 can black beans, rinsed and drained
3 large eggs
1/3 cup butter
1/4 cup cocoa (I love this dark cocoa!)
1-2 tsp instant espresso powder
1/8 tsp salt
2 tsp vanilla extract
1/2 cup plus 2 tbsp sugar
1/2 cup chocolate chips (dark or semi-sweet or white)

Preheat oven to 350°F. Spray the bottom only of an 8-inch baking pan.

Place the black beans, eggs, melted butter, cocoa powder, espresso powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth (you don't want any chunks!).

Pour the pureed mixture into a medium bowl and carefully stir in the chocolate chips. Transfer mixture to the prepared pan.

Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into 12 bars (1 bar is 181 calories). Store in the fridge if you so desire.

Superstar ingredient

Ready to go for a spin

Looks like regular brownie batter...?

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