"What?? Black bean brownies?" That's what I thought when I found my way to Joy the Baker's blog this week. Second thought was, "Hmm. I have black beans." Scroll down. "Do I have everything else in the recipe?" Yes, I do.
It was a done deal. These brownies were in my future. Here's the {link} to the recipe and my step-by-step:
I'm out of parchment paper, so I skipped that part and just buttered and floured my small rectangular pan (smaller than 9x13, it's like 7x12). Nope, I don't own a square cake pan, like it calls for. I'm tellin' ya, use whatcha got. The funky spots you see are just butter build-up. Nothing to worry about.
Butter, semi-sweet chocolate chips, and dark chocolate chips...
melted in a double boiler.
While the chocolate melted nearby, I pureed the black beans. It's not that many beans - only a quarter cup! Definitely 3 times as much chocolate than beans.
Mixing in the eggs, vanilla, and sugar. I used Splenda.
Mixing in the bean puree. Looks sort of purplish going in, but it's soon masked by the triple chocolate.
The batter is uber thick. You have to work pretty hard to spread that stuff in the pan.
Bake at 350F for 25 minutes. I should have taken them out a little sooner. They were a little dry - I think because my pan was a little bigger than a square pan would have been. Oh well! I did not fret.
They were still pretty good, cake-like, chocolatey, and satisfying for a sweet tooth trying to get healthier. And, they are a great way to get protein into your kiddos! And, no, you can't taste the beans. Give 'em a try!
ooh, interesting. i think i'll have to try this. i like this whole 'hide veggies into really yummy tasting foods' thing =)
ReplyDeleteI agree Layla! they are certainly less guilty than regular brownies too.
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