Black Bean Brownies

Once in a while, I feel like doing a little baking. A couple of weeks ago, I became a little obsessed with black bean brownies – and comparing two different recipes.

In less than two weeks, I made both recipes – twice!

These recipes are very versatile! I made a few adjustments and substitutions each time – and they all worked out fine.

Overall, they are both great recipes that don’t taste like black beans at all. Recipe 1 was sweeter and lighter in texture, and Recipe 2 was less sweet and made a heavier, more filling brownie. Below are the recipes as I made them (follow the links to find the original recipes).

Recipe 1. Black Bean Brownies (find the original recipe at http://allrecipes.com/recipe/161701/black-bean-brownies/)

Prep Time: 10 m/ Cook Time: 30 m/Total Time: 40m

Makes about 16 servings

Ingredients – Version 1 Ingredients – Version 2
1 (15.5 ounce) can black beans, rinsed and drained   1 (15.5 ounce) can black beans, rinsed and drained  
2 eggs + ¼ cup applesauce 3 flax eggs (1 = 1 tbsp ground flaxseed + 3 tbsp warm water)

+ ~ 2 tsp baking powder

3 tbsp vegetable oil 3 tbsp vegetable oil
1/4 cup (heaping) cocoa powder   1/4 cup (heaping) cocoa powder  
1 pinch salt 1 pinch salt
2 tsp vanilla extract 2 tsp vanilla extract
½ cup white sugar ½ cup white sugar
1 ½ tsp instant coffee 1 ½ tsp instant coffee
½ cup walnut pieces ½ cup semi-sweet chocolate chips

 

Directions

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

Combine all ingredients except walnuts or chocolate chips in a food processor or blender; blend until smooth; pour mixture into prepared baking dish. Sprinkle walnuts or chocolate chips over top of the mixture. (For Version 2, I made individual brownies by using a muffin tin).

Bake in preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Recipe 2. Black Bean Brownies (find the original recipe at http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/)

Total Time: 15m 

Makes 9-12 brownies

Ingredients – Version 1 Ingredients – Version 2
1 1/2 cups canned black beans, drained and rinsed 1 1/2 cups canned black beans, drained and rinsed)
3 tbsp cocoa powder 4 tbsp cocoa powder
1/2 cup quick oats 1/2 cup quick oats
1/4 tsp salt 1/4 tsp salt
1/3 cup light pancake syrup 1/3 cup light pancake syrup
2 tbsp sugar 2 tbsp sugar
1/4 cup canola oil 1/4 cup canola oil
2 tsp vanilla extract 2 tsp vanilla extract
1/2 tsp baking powder 1/2 tsp baking powder
¼ cup semi-sweet chocolate chips + ¼ cup walnut pieces ½ cup semi-sweet chocolate chips + ¼ cup walnut pieces

 

Directions

Preheat oven to 350 F.

Combine all ingredients except chocolate chips (and walnuts, if using) in a food processor or blender, and blend until completely smooth. (I used a blender, which worked fine).

Stir in the chocolate chips (and walnuts, if using), then pour into a greased 8×8 pan (I made individual brownies by using a muffin tin).

Cook for 15-18 minutes. Let cool at least 10 minutes before cutting.

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