Monday, October 5, 2009

Secret ingredient brownies


Susan's sister Elizabeth was in town over the weekend, and somehow the conversation turned to brownies. How does that happen? In any case, she was very excited about these, with a secret ingredient - black beans. I'd seen a recipe for black bean brownies before on Heidi Swanson's blog, 101 Cookbooks, and had been intrigued, so when Elizabeth's recipe arrived by e-mail today, I ran out for a can of salt-free black beans, and got to it. I left the walnuts out, just because Eleanor always makes them without nuts (even though she's not home -- go figure). Susan couldn't wait for them to cool, and when they did, we were both thrilled with the result. Tasty. Good texture. Next time I may add five minutes to the 30 minutes.

They use 1/4 the sugar of the baker's chocolate package recipe. And no one would know that they had beans. The recipe comes from the Whole Foods website.

Next time I may try 101 Cookbook's version, which uses agave nectar. Or maybe I'll swap in the agave in these. Stay tuned.

Flourless Brownies

Makes 16

1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts
Preheat oven to 350°F.

Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

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