Thank you Mama Nature! When I got wise to the fact that black beans, God bless ’em, could be used to create a deep, dark, deliciously dense chocolate brownie, I felt like Gloria Steinem circa 1970 – we’re talkin’ bra-burnin’, smokin’-in-public, takin’-birth-control and you’re-darn-right-I-make-more-than-him liberation! So on that note – black beans bring the texture, cocoa powder brings the flavour and you bring your imagination. With these in your sweet storehouse, you’ll be serving dessert first and often!
These babies are fully-loaded – with fibre, thanks to the black beans, antioxidants thanks to the cocoa powder, heart-healthy fat thanks to the olive oil and a whack of omega-3’s thanks to the walnuts! Now how many sweet decadent delights can bring all that to the table? So the next time you’re craving chocolate, whip up a batch of these and sit there, right out in the open, as you enjoy your new found freedom – no more sneakin’ around – even Gloria Steinem would burn her bra over these!
click here to jump down to the brownies with black beans, double chocolate & walnuts recipe
1. Get the drained and rinsed black beans in a blender/food processor along with the olive oil.
2. Give it a good whiz, scraping down the sides as you go.
3. Gather the rest of the players headed for the blender.
4. Add the eggs …
5. Along with the rest of the blender ingredients.
6. Melt the chocolate and add that too.
7. Purée the works until completely smooth – it will be thick.
8. In another bowl measure the flour, baking powder & salt.
9. Add the contents of the blender and mix well.
10. Get the chocolate chips and walnuts ready.
11. Add them to the batter.
12. Fold them in.
13. Spread the batter into a greased 9″ x 9″ pan and bake for 30-40 minutes.
14. Place the pan on a rack to completely cool before slicing.
15. Cut into squares.
16. And admire your chocolatey, moist black bean brownie!
17. To add a hint of sweetness and a decorative spin, take any object with openings in your kitchen (a slotted flipper works great), get a little powdered sugar and a sieve for easy dispensing.
18. Place the flipper over a brownie.
19. Get a little of the sugar in the sieve.
20. And gently tap it over the flipper.
21. And voilà, you have a classy little brownie – and that’s just the beginning.
22. Place the flipper perpendicular to the first set of stripes to make a checkered pattern.
23. Just like this.
24. Or try it on an angle.
25. To create a different look.
26. Use anything with holes – this is a disc from my meat grinder attachment!
27. To create yet another pattern. So have a look around your kitchen, you’ll be surprised what can be used to create designs atop anything!
28. And tadaaaah – yummy black bean brownies with walnuts – they’re delicious with or without the sugar. Enjoy!
brownies with black beans, double chocolate & walnuts
Preheat the oven to 350° and grease a 9″ x 9″ baking pan and set aside.
1. In a blender or food processor purée until smooth:
- 1 cup black beans, drained & rinsed (toss the rest from the can in a salad)
- 1/2 cup olive or coconut oil
2. Add the following and continue to blend until smooth:
- 2 eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1 tbsp. instant coffee
- 1 tsp. each cinnamon & vanilla
- 2-3 ozs. semi-sweet chocolate squares or 1/3 cup chocolate chips, melted
3. In a medium bowl combine the following before folding in the contents of the blender:
- 1/2 cup all-purpose or whole-grain pastry flour
- 1 tsp. baking powder
- 1/2 tsp. salt
4. Stir in any additions:
- 1/2 cup walnuts, chopped
- 1/2 cup chocolate chips
5. Transfer batter into prepared pan and bake for 20-30 minutes. Allow to cool before cutting into squares.
get creative
- Add any chopped nut combos: almonds, pine nuts, cashews, pistachios
- Add finely chopped dried fruits: apricots, cherries, cranberries or coconut
- Add a little spice such as chili powder or cayenne pepper
- Serve warm with ice cream, chocolate sauce and nuts to complement
brownies with black beans, double chocolate & walnuts
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Can’t wait to try these! I just need to grab some chocolate chips then I’ll let you now how they turned out.
I can sell this already! Heehee… Try it!Hi Adeline,I alywas reduce sugar for my baking based on what is stated in the recipe. So if you use any of my recipe, you don’t have to reduce further, otherwise, too bland already! I used slightly less than 1 1/4cup of sugar. This amount should be quite alright because I used more walnuts. Otherwise walnut is bitter, cocoa powder also bitter, then sugar too little, become chocolate bitter, not chocolate brownie liao! 🙂 Have a go at this recipe! If wanna go with vanilla ice-cream, think can reduce the sugar more…