About a year ago, recipes for flourless black bean brownies were everywhere.
I have to admit, I was curious. While I loved the idea of healthier brownies that had no flour in them, I just did not see how it was possible that they could taste any good. Nonetheless, I pinned a recipe, and it collected metaphorical dust near the bottom of my Pinterest “Recipes to Try” list.
What finally led me to try the recipe, was my decision to cut the recipe in half in case it turned out inedible, and use the other half the can of black beans to make this salad. [The salad turned out quite nicely, by the way. I made it to take in my lunch, so it would have been a part of the Packed Lunch Series, but I did absolutely nothing to change the recipe, so I decided to not bother.]
I made a few small changes, so I will type up “my” recipe. My brownies were:
b) not brownies
The black bean flavour was very faint and not bothersome at all, and it was very chocolatey and sweet. In fact, when I make these again, I will probably reduce the sugar. However, I could not get these out of the pan in one piece. They were much too soft and almost had the texture of mousse. That sounds kind of unpleasant, but it really was delicious. I just had to eat the brownies with a spoon directly out of the pan, which was very dangerous because I lost will-power and plowed through about a third of the pan. ~sigh~
Anyway, the texture is why there are no pictures of the brownies out of the pan…I didn’t think a pile of mush and crumbs would be very attractive. The loose texture could have been since I did not have a pan that was the proper size and I had to guess at the cooking time.
7.5oz can black beans, drained and rinsed
1/8 c nonfat, plain greek yogurt
1/8 c cocoa powder
1/2 tsp vanilla
1/3 c sugar*
1 square Baker’s semi-sweet chocolate, chopped
Heat the oven to 350oF. Place the drained and rinsed black beans, egg, greek yogurt, cocoa powder, vanilla, and sugar in a food processor. Blend until completely smooth. Pour into a greased brownie pan. Sprinkle the chopped chocolate over the top of the brownie batter. Bake for approximately 25 minutes, or until the center appears set. Enjoy!