After making 4 batches of brownies this week, you would think I would have some pictures but you would be wrong. I forgot to take any and now . . .
They are all gone.
Every single one.
While we like them, I didn’t know that they would be such a big hit.
We made 2 batches for the 4-H meeting with no leftovers. Several commented that they enjoyed them and wanted the recipe.
I made 2 more batches for my Bible study class this morning and several more asked for the recipe. One of the ladies in the class was delighted that it was a snack she could enjoy (she is gluten-intolerant as well). We also had one of the preschool teachers look for us because there was a little boy who was gluten-free dairy-free and had no snack and they wanted something for him.
These are unbelievably good and no weird ingredients. . .
Ok, let me rephrase that, no ingredients you won’t find in a normal grocery store. But one of the ingredients is decidedly weird for brownies.
Are you ready for it?
Are you sure?
Ok, don’t say I didn’t warn you.
Black beans.
Nope, no typo there. Black beans like what might be used to make soup or refried beans or other savory dishes.
Black bean brownies
I promise they don’t taste like black beans – they taste like real brownies. Real fudgey, moist brownies.
And they are not much harder to make than a box mix of brownies. Really.
Black Bean Brownies
Put all of the ingredients into a food processor (you might could use a blender but I don’t really know). And blend until its a smooth batter (you don’t want anyone biting into noticeable bean bits). You can add chocolate chips or nuts at this point.
Pour into a 8x8 pan that has been greased and then bake for 30-ish minutes (until a knife comes out clean). My oven seems to cook slow so it usually takes mine about 40-45.
Let cool before cutting.
That’s it.
Nothing else.
Well you could put something else on them, frosting or ice cream or nuts or whatever but they are good by themselves.
They don’t need anything else.
With the beans and the eggs, I figure they are healthy. Ok, maybe healthy is pushing it, but they are better for you than some other options. Beans are good for you anyway.
By the way, if you are one of those who doesn’t like bean flour, for some reason this doesn’t have the bean flour taste according to other GF people I have talked to who don’t like bean flour. It isn’t just me.
Edited to add June 2014:
To be honest, we still love black bean brownies but we now use this recipe from Living Without.
They are all gone.
Every single one.
While we like them, I didn’t know that they would be such a big hit.
We made 2 batches for the 4-H meeting with no leftovers. Several commented that they enjoyed them and wanted the recipe.
I made 2 more batches for my Bible study class this morning and several more asked for the recipe. One of the ladies in the class was delighted that it was a snack she could enjoy (she is gluten-intolerant as well). We also had one of the preschool teachers look for us because there was a little boy who was gluten-free dairy-free and had no snack and they wanted something for him.
These are unbelievably good and no weird ingredients. . .
Ok, let me rephrase that, no ingredients you won’t find in a normal grocery store. But one of the ingredients is decidedly weird for brownies.
Are you ready for it?
Are you sure?
Ok, don’t say I didn’t warn you.
Black beans.
Nope, no typo there. Black beans like what might be used to make soup or refried beans or other savory dishes.
Black bean brownies
I promise they don’t taste like black beans – they taste like real brownies. Real fudgey, moist brownies.
And they are not much harder to make than a box mix of brownies. Really.
Black Bean Brownies
- 1 can of black beans, drained and rinsed well
- 3 eggs
- 3 tablespoons oil
- 4 tablespoons cocoa
- 1 teaspoon vanilla
- 3/4 cup sugar
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 pinch of salt
Put all of the ingredients into a food processor (you might could use a blender but I don’t really know). And blend until its a smooth batter (you don’t want anyone biting into noticeable bean bits). You can add chocolate chips or nuts at this point.
Pour into a 8x8 pan that has been greased and then bake for 30-ish minutes (until a knife comes out clean). My oven seems to cook slow so it usually takes mine about 40-45.
Let cool before cutting.
That’s it.
Nothing else.
Well you could put something else on them, frosting or ice cream or nuts or whatever but they are good by themselves.
They don’t need anything else.
With the beans and the eggs, I figure they are healthy. Ok, maybe healthy is pushing it, but they are better for you than some other options. Beans are good for you anyway.
By the way, if you are one of those who doesn’t like bean flour, for some reason this doesn’t have the bean flour taste according to other GF people I have talked to who don’t like bean flour. It isn’t just me.
Edited to add June 2014:
To be honest, we still love black bean brownies but we now use this recipe from Living Without.
I can't wait to try these and NOT tell my family whats in them. I'll have to link up to you and post about it :-)
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