October 17, 2010

Black Bean Brownies

Hello friends! Happy Sunday :-)

Black bean brownies may sound a little unconventional, but that doesn't mean they aren't as tasty! I've made brownies with beetroot before, and they were probably the best brownies (if I may say so myself) I've ever had, so I didn't need much convincing to give a go at using black beans as the 'secret' ingredient.

I recently got a reminder of this wonderful recipe from David and Luise in the Green Kitchen Stories, but I do remember seeing these recipes pop up in blogs already a couple of years ago.
What a great little twist to the old favourite!

I'm using raw honey to replace some of the sugar and apple sauce to replace some of the butter. You could use all honey and no sugar and replace more of the butter with the apple sauce. I'm also using pretty dark chocolate (70%), but if you might want to opt for chocolate with 50-60% cacao for a bit more sweetness.

Black Bean Brownies
(Recipe adapted from the Wholefoods Markets)

1 x 400g can organic, unsalted black beans, drained & rinsed
3 large free-range eggs
1/4 cup unsalted, melted butter
2 tbs organic, unsweetened apple sauce
50ml raw honey
2 tbs natural muscovado sugar
2 tsp natural vanilla extract
1/4 cup unsweetened cocoa powder
1/4 cup walnuts, finely chopped
50g chocolate (70% cacao), chopped

Preheat oven to 180C.

Grease a brownie tin (26cm x 16cm). Place the beans in a bowl of a food processor and process until smooth. Place the eggs, butter, apple sauce, raw honey, sugar and vanilla extract in a bowl and stir until smooth. Add the beans and the cocoa and mix to combine. Add the walnuts and the chocolate and fold them in.

Pour the batter into the prepared tin and bake in hot oven for about 30 minutes or until the centre has such set. Let cool, then cut into portions.