I’ve been wanting to try making brownies with black beans for awhile now. I have heard good things, but I have been skeptical. There is a fantastic brownie recipe I love from All Recipes, which is fudgey and gooey! So naturally, I am hesitant of other brownie recipes. At first I was not too keen on these brownies, they were a little cakey for me and not that flavorful, but I think age improved the brownies greatly. It has been difficult to stop eating them! These bean brownies are very moist, flavorful, and hit all of the right chocolatiness a brownie should have.
These brownies were made for my Super Bowl party and my original plan was to cut them into the shape of footballs and pipe the stitching on top. As I started to make the brownie I panicked a little and accessed my inner mid-western upbringing and assumed there would not be enough brownie, so I doubled the recipe. Totally not necessary, Joy the Baker baked hers in a 9 x 9 pan and since I was going to make them in a 9 X 13, I figured doubling would be appropriate – it is not. First, there was too much batter so I threw some away and second the brownies were a solid 2 inches thick! Finally, they were too thick to cut into shapes! So I went with it and piped little footballs on top, not my greatest achievement, but they were DELICIOUS! I’m listing the recipe as it was printed. Again, sorry for the lack of pictures, visit Blood Orange Margaritas to understand why!
Chocolate Brownies with Beans
Yield 12 brownies
Adapted from Joy the Baker
1/4 cup unsalted butter
3 oz semisweet chocolate chopped
2 oz bitter sweet chocolate chopped
1/4 cup pureed black beans that were rinsed before pureeing
1 1/3 cup sugar
1 egg white
2 teaspoons vanilla extract
1 cup flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon sea salt
Preheat the oven to 350 °F. Melt the butter and chocolate in the bowl of a double boiler until melted, once melted, allow to cool a little. Meanwhile, prep the pan by greasing with shortening and placing a large piece of parchment inside, you want handles to pull out the brownies with. Grease the parchment paper and then add about 1 tablespoon of cocoa powder to the inside. Shake to coat and tap out the excess.
Whisk the eggs into the cooled chocolate one at a time. Whisk in the sugar until glossy and then add in the vanilla and bean puree. Sift together the flour, cocoa, powder, and salt onto parchment paper. Add the dry ingredients and stir until just combined. Pour into the prepared pan and bake for 25 minutes until a toothpick comes out with only a few crumbs and no wet batter. Let cool in the pan for about 10 minutes on a wire rack and then use the parchment paper to pull the brownies out to allow them to finish cooling before cutting and decorating. Decorate as desired.