Sunday, March 27, 2011

Black Bean Brownies

All month, Deals to Meals has been singing the praises of beans. The recipes that have really caught my eye are the ones you wouldn't normally expect to see beans in: cupcakes, pancakes, and brownies. I decided it wouldn't hurt to give it a try, even if it seemed kind of strange. Subbing in pureed black beans for part of the butter to save a little bit of fat and calories and add a few vitamins? Sounds good to me!

Here's the link to the original recipe, and here is my edited version.

Black Bean Brownies

2 c. sugar
4 eggs
1 cube butter, softened
1/2 c. pureed black beans (blend beans and some added water in food processor until smooth)
1/2 c. cocoa powder
1/2 T. vanilla
1/2 t. salt
1 1/2 c. + 2 T flour

Cream together the sugar, eggs, butter and black beans until smooth. Add the cocoa powder, vanilla and flour and beat until smooth again. Spread batter into a greased 9x13 evenly and then bake at 350 for about 40 minutes or until a toothpick stuck in the center comes out clean. Let brownies cool and then frost.


1/2 cube butter, softened
1 1/2 to 2 c. powdered sugar
1 1/2 to 2 T. milk
2 t. cocoa powder
1/2 t. vanilla
dash of salt

Cream butter and sugar together. Add enough milk to make it a smooth, spreadable consistency. Add the cocoa, vanilla, and salt and mix well.

They smelled absolutely delicious cooking, and I couldn't wait until they cooled completely to spread on the frosting and enjoy a piece. Hence the melty gooeyness up there making you drool. :)

The verdict: really good! You really can't even tell there are beans in there, and the brownies were truly yummy. They were a little more cake-like than the fudgy-brownie-lover in me would have preferred, but still great. If you want to make them, I hope you have a very sweet tooth, though. When you eat the brownies, you can really tell that this recipe has more sugar than flour in it. Holy sweetness, Batman! But if you can take it, you may just have found your perfect match.