May/June 2011
This brownie recipe relies on the starch from the black beans to give them structure – the result is a soft, almost truffle-like brownie. Adapted from a Whole Foods Market recipe.
1 19 oz. (540 mL) can black beans,
drained and rinsed
1/2 c. sugar
2 large eggs
1/3 c. butter, melted
1/4 c. cocoa
2 t. vanilla
1/4 t. salt
1/2 c. chocolate chips
1/3 c. chopped walnuts or pecans (optional)
Preheat the oven to 350°F. Place the black beans, sugar, eggs, melted butter, cocoa, vanilla and salt in the bowl of a food processor and blend until smooth, pulsing and scraping down the sides of the bowl to ensure all the beans are completely puréed. Remove the blade and gently stir in the chocolate chips and walnuts.
Pour into an 8x8-inch pan that’s been sprayed with non-stick spray. Bake for 25 to 30 minutes, or until slightly puffed and set. Cool before
cutting into whatever size squares you want.
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