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Category: black beans

I feel like it has been a while since I did some baking and I have been urged by many tasters of this recipe to put it on my blog. So here it goes…

Black Bean Brownies

Sometimes you just have one of those days where you deserve a treat….I have them often.

For those of you that don’t know me, I am a huge klutz. Last week alone I managed to somehow allow my latte to explode  in the microwave (yup, 16oz of latte over the entire microwave). I also, somehow,  plunked the large chunk of daikon I was munching on straight into my roommates glass of orange juice ( I could not have aimed that good if I tried), then I spilled my pricy truffle salt all over my kitchen counter, and topped off the week by tripping over my sweat towel I dropped on the treadmill…while I was running!

So, these delicious fudgy brownies where a much needed treat!

Black Bean Brownies

There is no flour in these brownies (hence they are gluten free), they are purely bean based (almost 1/4 cup per brownie)! But don’t let that discourage you, no one would ever be able to guess it was beans in them. I love bringing these little gems to potlucks and getting people to try and guess the secret ingredient. No one has guessed it yet! I even made these brownies for over 50 kids at camp last summer and they all loved them!

**These brownies are the best eaten straight out of the fridge a day or two after baking, they get nice and fudgy that way (and hold together better). They also freeze really well!**

I made them for my roommate and her boyfriend topped with a dark chocolate, peanut butter, tofu mousse — although I advised my roomie not to tell her boyfriend he was eating a bean brownie topped with tofu ;) — they both LOVED IT!

Gold Star nutrient: Manganese, black beans are a great source of this mineral. Manganese helps our bodies break down carbs and fat and also helps us build strong bones and teeth

Fudgy Black Bean Brownies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
No one will ever guess these brownies are packed with beans!
Ingredients
  • 1 (15.5 ounce) can black beans, rinsed & drained (about 1 & ¾ cups)
  • 3 eggs
  • 3 tablespoons oil (I use canola of olive oil)
  • ¼ cup cocoa powder (Fry's or Hershey's)
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • ¾ cup white sugar
  • 1-2 teaspoon instant coffee
  • ½ cup dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). 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 just starting to crack (look close), about 30 minutes. Don't over cook them!

 


 

Take these to your next potluck and see if anyone can guess the secret ingredient! Let me know if they guess it right or what you think of these brownies by commenting below! I love to hear from you :)

Happy Family Day everyone!

Do you have a favorite vegetable? It’s hard to decide (because there are SO many to love) but I love beet.! They are so tasty, they can be used and prepared in so many different ways (including their delicious greens) and they make everything pink! (Clearly a key point.)

upbeet dip

A few fun beet facts:

  • In many cultures the belief persists that if a man and a woman eat from the same red beet then they will fall in love.
  • Beets can be made into a wine that tastes similar to port.
  • In Australia, a true Oz-style burger must have a slice or two of beets. Even McDonalds and Burger King have had to include it in their menus.

One of my favorite ways to use beets is in a beany dip. They make it pink, which kids (and adults) love. I have even had people that hate beans and beets say they like this dip. So give these recipes a try!

upbeet dip

Beet Black Bean Dip

1 can Black Beans, drained and rinsed
2 large cooked Red Beets, peeled and diced
2 large cloves Garlic, minced (…or 3 cloves if you love garlic like me!)
1 tbsp Balsamic Vinegar
1 tbsp Soy Sauce
2 tbsp Olive Oil
1 tsp Cumin Powder 
Couple shakes of cayenne pepper, or crushed red pepper
1/2 tsp Black Pepper, freshly ground 
1/4 cup Parsley, chopped
Sea Salt to taste
 

Place all ingredients into a food processor and blend until smooth, stopping to scrape down the side of the processor during the process.  Add a small amount of water or olive oil if the dip is too dry.  Season with salt, to taste. Garnish with more fresh parsley.   Serve room temperature, or chilled.

Beet Hummus

Source: Marianne

 1 can (19 oz or 540 mL) chickpeas, rinsed and drained
2/3 cup cooked beets
1-2 large clove garlic, chopped
3 tbsp olive oil
2 tbsp tahini (can be replaced with PB if needed)
juice of 1 lemon
1/3 – 1/2 cup fresh dill
sea salt & pepper to taste
1/4 – 1/3 cup water
 

Combine all ingredients except water in a food processor, and blend until combined. Add water until desired consistency is reached (you may not need any). Allow to sit for several hours in the fridge before serving to let flavors meld.



Upbeet

- Formerly known as Apron Strings and Healthy Things -

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