Post by wilderness on Oct 8, 2018 7:49:37 GMT -5
Black Bean Brownies-annrms
YIELD: 1 dozen.
Ingredients
1 can (15 ounces) black beans, rinsed and drained
1/2 cup semisweet chocolate chips, divided
3 tablespoons canola oil
3 large Nellie’s Free Range Eggs
2/3 cup packed brown sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon salt
Directions
1. Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.
2. Transfer to a parchment paper-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.
YIELD: 1 dozen.
Ingredients
1 can (15 ounces) black beans, rinsed and drained
1/2 cup semisweet chocolate chips, divided
3 tablespoons canola oil
3 large Nellie’s Free Range Eggs
2/3 cup packed brown sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon salt
Directions
1. Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth.
2. Transfer to a parchment paper-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.
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COMMENTS:
cooktocook- Made the Black Bean Brownies by Ann earlier this morning. I followed the recipe exactly as written. I've been wondering for some time now if the black beans were noticeable or maybe give the brownies a slightly different taste. I was surprised to find the answers to both of those questions as being no. If I hadn't made them myself and if somebody would have set a plate of them in front of me, I'd never have guessed that there is a can of black beans in them! They are on the thinner side, not thick, very moist and not super sweet. Soft, they remind me of a piece of fudge, yet it does have a little cake-like texture. The brownies cut beautifully when cooled after 15 minutes and I've placed them between parchment paper layers in a container that I am storing in the refrigerator.
The recipe says to bake 20-25mins. or until toothpick in center comes out clean. I ended up baking them 35 minutes. I did have a little struggle with the parchment paper--next time I make these, I will probably spray the bottom of my baking dish and try it without.
The recipe says to bake 20-25mins. or until toothpick in center comes out clean. I ended up baking them 35 minutes. I did have a little struggle with the parchment paper--next time I make these, I will probably spray the bottom of my baking dish and try it without.
