Brownies with black beans? Really? We were dubious, but then we heard that the Meal Makeover Moms have a recipe, and if the Moms, Janice and Liz, say it’s good, we’ll give it a shot at least once. Three pans of these brownies later, we can tell you that they were right. And how! The recipe is excellent. The brownies are so soft and moist and fudgy! Without further ado, check out the recipe:
Preheat oven to 350°F. Spray an 8 X 8-inch baking pan with nonstick cooking spray and set aside. Place the black beans – one 15 ½-ounce can, drained and rinsed – in the bowl of a food processor; process until smooth and creamy. Add 3 large eggs, 3 Tbsp. canola oil, 3/4 cup granulated sugar, 1/2 cup cocoa powder, 1 tsp. vanilla extract, 1/2 tsp. baking powder, 1/2 cup flour, a pinch of salt and process until smooth. (The Moms also suggest adding 1/2 teaspoon peppermint extract, but that’s optional.) Add ¼ cup of chocolate chips and pulse a few times until the chips are broken up.
Pour the batter into the prepared baking dish and sprinkle the top with ¼ cup chocolate chips. Bake 30 to 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Cool in the pan before slicing. Makes 16 amazingly fudgy and chocolate-y brownies.
As far as brownies go, these are the healthiest you’ll find. Black beans are a great source of fiber, folate and a good source of iron. What better way to give your brownies a nutritional boost. If you follow Janice and Liz’s recipe, each brownie contains 120 calories, 5g fat (1.5g saturated, 0.3g omega-3), 95mg sodium, 18g carbohydrate, 2g fiber, 3g protein.
What did you think of the black bean brownies? Did you modify the recipe to include other ingredients? Let us know if you enjoyed them as much as we did!
How Stacey Got the Shot: With afternoon light on the dining room table. Bounced light off of foam core. ISO 100, f/5.6, 1/4 second exposure, 55mm focal length