Thursday, January 16, 2014

Black Bean Brownies

Black Bean Brownies

These are so cool.  My 5 year old daughter watched this morning as I blended up the beans in my magic bullet and asked what they were and what I was making.  Trust me, she was not very excited when I told her black bean brownies and adamantly refused to eat them later.  I halfway convinced her that they would not taste like beans at all, but would be chocolate brownies that I was pretty sure she would like.  

Fast forward a couple of hours and the brownies are cooling on the counter and the whole house smells like chocolate.  I bring a sample over to her at the couch and she eats it without thinking and says, "yummy."  I give a bite to her brother, who has a slightly more developed palate, and he politely asks what is in them, fully aware that I am always making something somewhat odd... His sister tells him "beans!"...  so she did remember, and is now asking for more.  Awesome.

Of course these are still a dessert since they have sugar and oil in them, but they also have a lot of healthful ingredients in addition to the high protein, nutrient rich organic black beans.  I think next time I might swap out the coconut nectar for maple syrup because coconut nectar can taste a bit tangy and there aren't enough other flavors in these brownies to mask that.  I also plan to try variations of this recipe using coconut oil or peanut butter instead of canola oil, and maybe even white cannellini beans instead as well... in perhaps a peanut butter chocolate chip version.  So stay posted for updates!!

Black Bean Brownies
most of the ingredients

1 can organic black beans, drained and rinsed very well
1/2 C. pure maple syrup (or organic coconut nectar)
1/4 C. organic canola oil
2 tsp. pure vanilla extract (or chocolate extract)
1/3 C. dark cocoa powder
1/3 C. organic oats
2 T. ground flax seed
1/4 tsp. salt
2 organic eggs
1/2 C. dark chocolate chips

In a food processor or small blender, combine the black beans, maple syrup, canola oil and vanilla until smooth.  In a small bowl sift together the cocoa, oats, flax seed and salt.  In a large mixing bowl, whisk the eggs for about a minute, until light and fluffy.  Add in the bean mixture and stir well.  Pour in the cocoa mixture, combine fully and then fold in the chocolate chips.  Pour batter into a greased 7 x 11 inch (or 8 x 8) pan and bake at 350F for about 20 minutes.  Let cool for at least 20 minutes before cutting into them. Can be stored in the fridge for a couple of days.

all ready to mix together

ready to bake

hot from the oven
one pan plain and one with melted dark chocolate and peanut butter topping!!

Nutrition information (for 12 servings): 

calories: 220, fat: 6g, (0.8 saturated), fiber: 6g, sugar: 8.5g, protein: 9g
DV iron: 12%, calcium 6%, potassium 17%, sodium 3%

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