Black Bean Brownies
Black beans add fiber and moisture to this lightened up treat. They're rich and delicious, full of chocolaty goodness.
Servings: 24 bars
Ingredients
- 1/2 c. canned black beans rinsed and drained
- 1/4 c. strong black coffee
- 1/2 c. unsalted butter
- 4 oz. bittersweet chocolate
- 4 lg. eggs
- 1 1/4 c. granulated sugar
- 1 tsp. vanilla extract
- 1/8 tsp. salt
- 1 c. all-purpose flour
Instructions
- Preheat oven to 350 degrees. Coat a 9 x 13-inch pan with cooking spray and dust with flour OR line with aluminum foil and coat foil with cooking spray.
- In a blender or mini food processor, process beans with coffee until smooth; set aside.
- In a double boiler over very low heat, melt butter and chocolate.
- Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar until light and fluffy. With mixer on low speed, add melted chocolate to eggs; incorporate well. Add black bean mixture, vanilla and salt; mix well. Add flour; combine thoroughly on low speed.
- Pour batter into prepared pan and bake until a tester inserted in center of brownies comes out clean, about 25 to 30 minutes. Remove pan to a cooling rack. After 10 minutes, remove brownies from pan by pulling up on foil and placing brownies on cooling rack to cool more. Cut into 24 pieces and serve.
- Cook's Note: Customize this basic recipe with instant espresso, a teaspoon of cinnamon or 1/4 teaspoon of cayenne pepper. Great served with whipped cream or powdered sugar, or topped with walnuts.
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