Sunday, April 25, 2010

Sarah: ICBC Black Beans

Black Bean Brownies

  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 3 eggs
  • 3 tablespoons vegetable oil
  • 1/4 cup cocoa powder
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 3/4 cup white sugar
  • 1/2 cup white chocolate chips

  • 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.

  • 2. 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.

  • 3. 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.


Now, I know what you're thinking.

"Sarah Michelle, get out of my face with your hippy-dippy California ways. Black beans go in tacos, not brownies."

But I'm telling you. Try it. You get to make it in a BLENDER! COME ON! How fun is that!

So this recipe subs black beans for flour, which I think is a pretty cool idea (as a most of the time pescatarian, I'll take all of the protein I can get), and changes the texture of these brownies completely. They're really smooth, kind of like fudge, which was interesting. I wasn't crazy about them (but I don't like brownies anyway), but my brownie loving friends loved them.

Found here.

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