We've all had the "diet" brownies that are dry, chalky, bland and just plain nasty. Black bean brownies are all over the internet, food blogs, pinterest, etc and I thought I'd given them a try. The first attempt resulted in something that was perfectly delicious, but kind of flat, like a giant chocolate cookie. Then I came across this recipe in Melissa D'Arabian's cookbook and I thought I'd give it a try. YUMMY! These are moist, fudgy, chocolatey, but not too sweet goodness! It's hard to believe that they're relatively low in fat, high in fiber, low sugar and practically good for you!
Here is my recipe, adapted from Melissa's.
Ingredients
-1 can black beans, drained and rinsed
-1/4 cup canola oil
-4 eggs (3 if you want a fudgier brownie, 4 for cakey. Keep in mind that as they sit, the brownies will firm up a bit)
-1/2 cup cocoa powder
-1/2 cup sugar
-2 tsp instant coffee
-2 tsp vanilla extract
-1c chocolate chips, divided (I used mini chocolate chips for this batch, but dark chocolate chunks would be delicious!)
-2/3c flour
-1 tsp baking powder
-1 tsp salt
Instructions
-Preheat oven to 350. Spray a 13x9 pan with cooking spray and set aside.
-Whisk together the flour, baking powder and salt in a medium bowl.
-Melt half the chocolate chips (in a microwave or double boiler, whatever's easier for you)
-Puree the beans with the oil in a food processor until mostly smooth (you may have to pause and scrape down the sides). Add the eggs, cocoa powder, sugar, coffee and vanilla. Process until combined. Add the chocolate and the dry ingredients and pulse until combined. Again, you may have to pause and scrape down the sides. Stir in the chocolate chips.
-Pour the batter into the 13x9 pan and bake 20 minutes, or until a toothpick comes out clean.
-Let cool before cutting.
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