Thursday, December 27, 2012

Black Bean Brownies

I'm really into incorporating beans into my diet in any way that I can. I love them-- I don't think any bean has ever passed my lips that I haven't loved (except canned green beans, but that hardly counts). Hell, I'd eat them straight out of the can. So when I first heard about the idea of black bean brownies I was most certainly intrigued. It took me a while to get around to trying them, but last night presented the perfect opportunity. One can of black beans left, vegetable soup already made for dinner...perfect opportunity to make a bean-y dessert! And of course they turned out de-licious. They're really dense, and moist. Though the sort of lack the butteriness of regular brownies,  it is certainly made up for by the fudginess and awesome texture. Also, unlike regular brownies, they are definitely way better after they sit out and cool for the night rather than straight out of the oven.  So here is my first foray into the world of black bean brownies!

Black Bean Brownies
1 15 oz can of black beans, drained and thoroughly rinsed
3 tbs canola oil
3 eggs
1 tablespoon vanilla extract
1/2 cup packed dark brown sugar
1/2 tsp baking powder
1/4 cup cocoa powder
1/4 cup whole wheat flour (any type of flour works here though too)
2 oz baking chocolate 
pinch of salt
1/3 cup chopped walnuts
1/3 cup semisweet chocolate chips

1. Preheat oven to 350 degrees
2. In a food processor or with an immersion blender, puree the black beans until the are smooth and there are not lumps left. 
3. In the microwave, melt the bakers chocolate with 1 tbs of the canola oil (so it melts more easily)
4. Take the black bean puree and put it into a large bowl. Whisk in the eggs, vanilla, and oil until smooth. 
5. Stir in the brown sugar, cocoa powder, flour, baking powder, salt and melted bakers chocolate. Once incorporated the batter will look exactly like regular brownie batter. 
6. Fold in the chopped walnuts and chocolate chips. Pour into an 8x8 inch cake pan and bake for 35 minutes.
7. Let the brownies cool thoroughly before eating. I thought they were even better the morning after i made them!

Health Benefits!!
Dark Chocolate-  higher in healthy antioxidants, lower in sugar and saturated fats. Antioxidants are good for raising healthy cholesterol, which is great for the heart and have been proven to significantly lower risk of heart failure
Whole Wheat Flour- High in fiber, high in   B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, and iron. Has a TON more nutrients than white flour.
Black Beans-High in protein and fiber, they contain molybdenum which helps detoxify the body, high in zinc, copper, magnesium, and contain skin-protecting antioxidants. 


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