Wednesday, June 29, 2011

Black Bean Brownies


Sound gross? Much like I felt when I believed that the Tea Party was just a fun thing you did with your 5-year-old friends and not a scary political party I WAS WRONG. YOU NEED TO TRY THESE IMMEDIATELY. It's one of those things that you say to yourself "that sounds so disgusting, yet someone was crazy enough to try it it er go it MUST be DELICIOUS." Like Peanut butter on hamburgers (yup. I've eaten it and it's amazing-thank you Grandpa). Bacon maple donut bars (all pre-vegetarian days of course). Tomatoes. You know. As a skeptic myself, I decided I needed to give these a try immediately. If I love two things in this world you can be sure that those things include baked goods and fiber. OK well they wouldn't be my TOP two--they would fall behind goldadoodles, bike riding, good chapstick, Seattle, Darren Criss and caffeinated beverages. But still, both VERY significant in my life. And one would assume that these two things cannot go hand and hand. How can something SO delicious and sweet ALSO be SO nutritious? Well, my friends, I've found the solution to satisfying your sweet tooth as well as regulating your B.M.s and helping your heart out (and most Americans don't get enough fiber in their diet anyways!). It's pretty much like taking two super awesome but seemingly contradictory things and mashing them together to make one super something--sort of like if Jon Bon Jovi and Tina Fey had a love child that they named Feminism and she wore a ring that could produce cupcakes on command (Captain Planet Style) while also singing and dancing to Glee-esque showtunes. Yes, Black Bean Brownies are THAT awesome.

Fudgy Black Bean Brownies

Makes 16 Servings

This recipe has been so popular that we decided to feature it in our new family cookbook, No Whine with Dinner. We hope you enjoy the brownies … and our cookbook!

  • One 15-ounce can black beans, drained and rinsed very well
  • 3 large eggs
  • 3 tablespoons canola oil
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract, optional
  • 1/2 teaspoon baking powder
  • Pinch salt
  • 1/2 cup mini semi-sweet chocolate chips, divided

1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.

2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract as desired, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.

3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.

4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

1 comment:

  1. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

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