Jamie says: It’s been a busy (a fun busy, that is) last couple of months. It started out with the triathlon (last post), and continued with birthday celebrating, Gator football games, and more. I’ve realized I haven’t cooked or baked nearly as much as I used to. I decided this past weekend I was going to change that. So in about 24 hours, I made bourbon chili (there’s a post for that one), pumpkin pancakes (that’s another recipe on the blog), a Mediterranean chicken skillet recipe from the Aprons cooking demo I attended, and finally, the beloved dessert, a chocolate dessert, Mocha Black Bean Brownies (recipe inspired by and adapted from the Bush’s Black Bean Brownies recipe). Scared of the black beans? You’ll never know they’re in there. Read on, brave foodie.
You have to admit, these do look so tasty you would never know there was a vegetable inside, right?
You would never know there were beans in the recipe. They’re undetectable by taste, smell, or sight once they are pureed.
The brownies are nice and cake-like. You could also serve it whole and call it a cake.
I brought some to work to share with my coworkers. They all loved them and were so surprised to learn of the secret ingredient.
Mocha Black Bean BrowniesIngredients:
- 15 oz can low sodium black beans (Publix GreenWise Market)
- 1/4 cup water
- 5 oz semisweet chocolate chunks, divided
- 2 large eggs (Eggland’s Best Organic)
- 1 cup sugar
- 1 tsp vanilla extract
- 1/3 cup canola oil
- 1/4 cup 100% whole wheat flour (King Arthur Flour)
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 packets/tubes (0.07 oz each) instant 100% coffee (NesCafe’)
- non-stick cooking spray (PAM)
- Preheat oven to 350°F. (340°F if your oven runs hot.) Spray non-stick cooking spray on a 13×9″ baking dish.
- Rinse and drain black beans. Add beans and water to a food processor. Puree.
- Melt 2.5 oz semisweet chocolate (reserving the other 2.5 oz for later) by placing in a small microwave-safe bowl and microwaving for 30 seconds. Stir. Allow to cool.
- In a medium-sized bowl, beat eggs with electric beaters. Add sugar, vanilla extract, black beans, melted chocolate, and canola oil. Beat again.
- In a second bowl, sift together (or pour in bowl and use a fork to aerate and stir together) flour, salt, baking powder, and instant coffee.
- Pour flour mixture into chocolate mixture. Beat with electric beaters.
- Pour mixture into baking dish. Sprinkle chocolate chunks on top.
- Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Cool. Cut into rectangles. Enjoy!
Yield: 12-16 brownies
- Nutrition note: Healthful substitutions add up. Black beans add fiber. Using an unsaturated fat source (thus low in saturated fat and trans fat free) is a heart-healthy choice. Substituting some of the flour for whole wheat flour adds some fiber and micronutrients, too.