22 September 2013

Black Bean Brownies, Really

Gloria and Dave are the dynamo cooking team of my friends. When they throw together a dinner party, it is inventive and fun. A guest expects the delicious and the unusual. Last night we had the opportunity to taste four different types of soups.... fennel leek with roasted vegetables, shrimp cheese, sweet potato, and the most luscious beef stew I had in ages. But it was the dessert that brought the awe to us all. Black Bean Brownies with a hint of heat. Of course, we did not know the secret ingredient when we ate one nor could any of us guess when we were quizzed. All we knew was that they were moist and yummy. When I found out they were packed with protein, I immediately asked for the recipe so I could share it with you. Give them a try and ditch the guilt.

Sweet and Spicy Black-Bean Brownie Recipe
               1 can black beans, rinsed and drained
               2 eggs
               3 tablespoons canola or coconut oil
               1/2 cup granulated sugar
               1/4 cup chopped dark chocolate
               1/4 cup cocoa powder
               1 teaspoon pure vanilla extract
               1 teaspoon baking powder
               pinch of salt
               1/2 to 1 teaspoon cayenne pepper, depending on how spicy you like it
               2 tablespoons toasted coconut, optional
Preheat oven to 350 degrees F. Place all ingredients in a blender or food processor and combine until smooth. Lightly grease an 8x8-inch baking dish and fill with batter. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. If you like more fudgy brownies, bake for 20 minutes and remove. Cool for 30 minutes before cutting and serving.

1 comment:

  1. i thought i was going to do something else today, but i've been inspired. holy hot tamale cayenne pepper yeeee-haaa!