I couldn't imagine that any brownie could be good made without flour and sugar but my family happily downed these!
The secret ingredient is black beans. Until I told them, my family had no idea that these brownies contained beans. In fact, I think my husband still thinks that I am teasing. Esther said that if you let them sit for 24 hours, the bean taste disappears but we tried these warm, the first, second, and third day and there was never a bean flavor.
I cooked the beans using Esther's directions in Nourish but you can also use canned beans.
Black Bean Brownies
1 1/2 cups cooked black beans, rinsed and drained
4 eggs
1/4 tsp baking soda
1/2 tsp baking powder
3 T butter, melted
2 T oil
1/3 cup cocoa powder
1/4 tsp salt
2 tsp vanilla
1 dash cayenne pepper (I didn't have any cayenne so left it out.)
1/4 tsp liquid stevia (I didn't have liquid so used stevia powder.)
Preheat oven to 350 degrees. Place beans and eggs in blender and pulse until beans are totally smooth. Pour into mixing bowl and add remaining ingredients. Mix well.
Pour into greased 9 inch square baking pan. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
The Nourish cookbook includes some recipes that incorporate these brownies including trifle and a yummy strawberry brownie pizza. We also enjoyed the black bean fudge cake.
If you want to enter a giveaway for the Nourish cookbook, you still have a few more days! Go to this post to sign up.
I love black beans so I might try this. Black bean soup is something that I made in Guatemala, loved it.
ReplyDeleteI have always wanted to try black bean brownies! Now that I know someone who has made them and liked them, I might just give them a whirl. Thanks for being the guinea pigs! =)
ReplyDeletewe love black bean brownies! My recipe is a little different, but similar. There has never been any black bean taste, but I discovered that I need to make sure my home cooked beans are really soft.
ReplyDelete