The BOY and I got invited to a Burgers, Brownies, and BS party for Monday night’s debate, and because we live in the city, we were able to go…on a school night. Not surprisingly, I only supplied the brownies. And maybe a bit of BS!
Also because we live in the city, we have been SO BUSY that I haven’t been able to sit down and share this recipe or do much of anything except work and play. So for that reason, the BOY and I are spending Saturday night in chilaxing, watching TV, and doing a bit of laundry. Sometimes, life is just too exciting : )
So the real reason for this post is not political or to tell you how much fun I’ve been having lately although that might come up…It’s brownies!!!
I went outside the norm and whipped up my first batch of black bean brownies!
They were surprisingly easy and even more surprisingly tasty!
Our game plan was to make a batch of homemade ice cream to serve with them. However, we didn’t freeze our ice cream bowl overnight and sadly the ice cream stayed in liquid form.
So instead, we concocted Brownie Cookie Dough Surprise (which really doesn’t have a surprise) and just consists of the brownies (warmed up is best!) topped with the cookie dough that didn’t go into our ice cream, whip cream, and a raspberry on top. They were a HUGE hit and I don’t think anybody minded one bit. The debate on the other hand…that is a whole another story…
Do you ever
hide sub beans or healthy foods into your desserts?
Black Bean Brownies
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
- 2 tbsp cocoa powder (10g)
- 1/2 cup quick oats (40g)
- 1/4 tsp salt
- 1/3 cup pure maple syrup or agave (75g)
- 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
- 1/4 cup coconut or vegetable oil (40g)
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
- optional: more chips, for presentation (I used white chocolate because that’s what I had)
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)
Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up!
Makes 9-12 brownies.