Thursday, October 30, 2014

Black Bean Brownies


These Black Bean Brownies, like the majority of my recipes, are the product of several (and sometimes countless) attempts in the kitchen. I could make it easy on myself, look things up, and follow along, but what’s the fun in that?! After a few food fails, this brownie blend provided the familiar flavors, texture and tone even with utilizing flour alternatives: black beans and oat flour! The fittingly fibrous treat was an appreciated endeavor that I had to share. Enjoy!!

Servings: 26 Brownies
Prep Time: ~25 min

15oz Black Beans, Low Sodium, Pureed
2 Tbsp Butter, unsalted, melted
1/4 Cup Brewed Coffee
1 Egg
4 Squares Baker's Chocolate, Unsweetened
2/3 Cup Butter, unsalted
1 Cup Sugar, granulated
1 1/4 Cups Oat Flour
1 Tbsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1 Cup Mini Chocolate Chips

Topping, Optional
1/4 Cup Pecans, crushed
1/3 Cup Mini Chocolate Chips

Preheat oven to 350 degrees.

Brownies - Drain the black beans and process with melted butter, coffee, and the egg until smooth; mixture will appeared speckled. In a small saucepan, melt the chocolate and butter. Remove from the stove and mix with the sugar. In a large mixing bowl, combine chocolate mixture with the remaining ingredients and allow to cool to room temperature. Fold in the chocolate chips. Pour the mixture into a greased 13 x 9 baking pan. Bake at 350 degrees for 35-40 minutes, or an until inserted knife comes out clean. Note - add the topping prior to baking, if desired for the recipe.

Topping (optional) - Crush the pecans and toss with the chocolate chips. Sprinkle evenly over the brownie mixture before baking. Bake as instructed above: 350 degrees for 35-40 minutes, or an until inserted knife comes out clean.

Nutrition Info (1 Brownie): Coming Soon!!
Calories , Total Fat: g, Sat. Fat: g, Cholesterol: mg, Sodium: mg, Carb: g, Fiber: g, Sugars: g, Protein: g

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