Pegs Famous Black Bean Brownies Recipes
BLACK BEAN BROWNIES
You'd never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? -Kathy Hewitt, Cranston, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth., Transfer to a parchment-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 167 calories, Fat 7g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 131mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
BLACK BEAN BROWNIES
Black beans replace the flour in this brownie recipe.
Provided by elizabeth
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
- Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
- Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
Nutrition Facts : Calories 126.4 calories, Carbohydrate 18.1 g, Cholesterol 34.9 mg, Fat 5.3 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 129.1 mg, Sugar 12.4 g
THE AMAZING BLACK BEAN BROWNIES
Provided by Ania Catalano
Categories Coffee Bean Chocolate Vegetable Dessert Vegetarian Kid-Friendly Wheat/Gluten-Free Walnut Legume Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 45 (2-inch) brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F. Line an 11- by 18-inch baking pan with parchment paper and lightly oil with canola oil spray.
- Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
- In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
- In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
- Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well. Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
AMAZING BLACK BEAN BROWNIES RECIPE(COURTESY OF ANIA CATALANO)
This is a recipe I just tried last night for a flourless brownie. Flourless because it is made with BLACK BEANS!! Yes, that is right, black beans. I thought it would be really gross, but I thought I would give it a try anyway. This recipe is courtesy of Ania Catalano from her book "Baking with Agave Nectar : Over 100 Recipes Using Nature's Ultimate Sweetener." They are only really good when cold. When they are warm you can definitely taste the beans, but when cold you can't. Also, if you use instant coffee you might want to use a lot less than in the recipe because the coffee taste is really strong. Kids probably won't like that. My husband hates coffee and I think it was too much for him....decrease amount of coffee if you don't like it. This is from Ania Catalano's book "Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener."
Provided by hippichiclv
Categories Bar Cookie
Time 1h10m
Yield 45 brownies, 45 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. Line an 11 x 18 inch rimmed baking pan(sheet pan or jelly roll pan) with parchment paper and lightly oil with canola oil spray.
- Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
- In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
- In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
- Add the bean/chocolate mixture tot the coffee/chocolate mixture. Stir until blended well.
- Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using and electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated).
Nutrition Facts : Calories 83.7, Fat 7.6, SaturatedFat 3.7, Cholesterol 27.4, Sodium 20.6, Carbohydrate 3.1, Fiber 1.3, Sugar 0.1, Protein 2
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