Homemade Black Bean Brownies
Now lets be real … the idea of black beans hidden in dessert barely sounds intriguing. As a matter of fact I never tell people what’s in them until they’ve tried them, they seem to be able to sell themselves.
The Black Bean Brownies recipe replaced ¾ c. butter with ¾ c. cooked black beans. They can boast a chewy, well balanced dark chocolatey flavor and one of the reasons I like them is they weren’t overly sweet and since they weren’t from a package they didn’t have any nasty aftertaste or weird shiny top.
These are well worth the time and effort and I love peoples face when I tell them … oh yea, those are my black bean brownies.
- 2 – ounces unsweetened baking chocolate
- 1 – 15 oz can bush’s black beans, drained & rinsed & pureed
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/3 C vegetable shortening
- 2 large eggs
- 1 – 1 1/4 C sugar (your preference)
- 1/4 – cup water
- 1/2 teaspoon salt
- 1 – teaspoon vanilla extract
- 1/2 – cup semi sweet chocolate chips
Preheat oven to 350 degrees.
Grease the bottom of a 9 x 13 inch baking pan. If you want thicker brownies you can use a 8 x 8 x 2 inch pan.
Melt the chocolate and shortening together over simmering water or in the microwave. I used a pot of water and added a glass bowl on top to make a double boiler. Cool chocolate slightly.
In a mixing bowl beat the eggs well then add the sugar, vanilla and pureed black beans. I pureed my black beans with my blade attachment to my hand mixer adding the 1/4 cup water. You can puree them in a food processor or a blender as well. If using a blender you may need a bit more water.
When the chocolate is cool add to the egg and bean mixture blending well. Sift together the flour, salt and baking powder. Add the flour mixture into the chocolate. Make sure everything is mixed together thoroughly.
Spread the batter evenly into a prepared pan and sprinkle chocolate chips on top. Bake for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool and cut into squares.