Black Bean Brownies, huh

20 04 2010

Jack, a yoga friend of mine gave me a couple of healthful brownie recipes to try. I love an experiment and test #1 took place on Sunday. The way I like to experiment is to first follow the recipe as is (with some exception to sugar ingredients) and if we like it and there is potential then I add/delete/modify/innovate. Sometimes they are perfect just the way they are (and that depends on whose taste buds were talking about). Usually after two or three times (or more) and it’s declared a home run I add it to what I call ‘the repertoire’ and it becomes a regular in our home. I have a special recipe binder for such things, that way I can write notes on the repeaters until they are just right.

First up, Black Bean Brownies

1 3/4 C or (15.5 ounce) can black beans, rinsed and drained

2 eggs

2 tablespoons olive oil

1/2 cup cocoa powder (none at home, all out at Planet, so I used a Dagoba Organic Mexican cocoa mix I had kicking around the house, it added a bit of spice plus a bit of sweetness)

1 tsp baking powder

1 pinch sea salt

1 tbsp vanilla extract

1/3 cup packed Brown sugar (I used home made unsweetened apple sauce)

½ a large banana or one small one

1/3 c. chopped Walnuts, optional

Mint extract to taste, optional, recommended for taste (I didn’t use this, didn’t have any)

2 Tbsp. Strong coffee (I used 1 Tbsp coffee extract + 1 Tbsp water)

1/4 cup chocolate chips, optional (I used organic dark chips from Planet, you could use carob though)

Preheat oven to 350F (175C). Blend everything together in your blender (I used my food processor, but didn’t add thewalnuts till the end so they wouldn’t be pulverized), and then pour it all into a greased 8″ X 8″ pan (I misplace mine and used a 5×8 which was okay). Bake for approx. 30-40 minutes or according to your oven (until the top is dry, the center mostly set and the edges pull away from the side of the pan). ** Optional Frosting : after they are out of the oven, drop a few more chocolate chips on the top and spread when melted for a thin frosting. (I did this, it’s the perfect topping).

Verdict: “I like them!” (Nat), “They’ll alright” (Tony). Dense in the middle, no trace of beans but there was a thickness to them. I think the apple sauce may have added to that. If you were gluten intolerant, this is a great way to have a brownie fix. Tony wasn’t in love with them, he thought brownies and ‘gooey, sugary, goodness’ – didn’t stop him from eating three of them though :). I’m intrigued however. Jack gave me another recipe and alternatives to it, I’ll test them another time and report back. They sound great too (and he says they are a fav at dinner parties). Thanks Jack!

Eat well, be well,

Nat

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2 responses

24 04 2010
donna blande

not yum

26 04 2010
Jack

Glad you liked them Nat! The recipe I make now is a hybrid of this one and the one below. I usually add honey or maple syrup instead of the sugar. And leave the eggs out.

Jack’s Wicked Brownies
INGREDIENTS
– 1 cup of spelt flour
– 1 cup of oat flour
– 1/4 cup sunflower oil
– 1 cup of apple/cranberry/raspberry sauce
– 1/2 cup water
– 1/2 cup orange juice
– 1/4 cup walnut pieces
– 1/2 cup raw golden brown sugar
– 1 teaspoon salt
– 3/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1 teaspoon vanilla extract and/or
– 1 teaspoon almond extract
Optional
– extra dark chocolate bar (chopped up)
– 3/4 cup frozen blueberries or raspberries
– 1/2 cup hemp hearts

– In a large bowl, add everything except chocolate and blueberries. Mix until well blended.
– Pour 1/2 the batter in the pan, spread chocolate and frozen blueberries on top, spread the other 1/2 of batter over that
– Bake for 30 minutes at 350 degrees F

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