Chocolat Noir Brownies
From jo_jo_ba 15 years ago
- 15 minutes to make
- Serves 8
I was skeptical of a sweet recipe that called for black beans, even though there were rave reviews everywhere! It does work, though! Pureed beans are just the ticket to keeping these cakey brownies dark, moist, and fudgey and all without any trace of bean flavour.
Ingredients
- 6 tbsp cocoa powder shopping list
- 1/4 cup whole wheat pastry flour (or 1/2 and 1/2 whole wheat and white) shopping list
- 1/2 tsp baking powder shopping list
- 1 cup black beans, drained and rinsed well shopping list
- 3 tbsp salted butter, melted shopping list
- 1 tbsp vanilla shopping list
- 1/4 cup Splenda granular shopping list
- 1/4 cup packed brown sugar shopping list
How to make it
- Preheat the oven to 325F, and lightly spray an 8 x 8 inch baking pan with PAM.
- In a small bowl, combine cocoa powder, flour, and baking powder. Set aside.
- Place beans and butter in a food processor, and puree until beans are completely smooth.
- Pulse in vanilla, Splenda and brown sugar until well mixed.
- Add cocoa mixture and pulse just until incorporated.
- Bake for 13-15 minutes (do not overbake). Cool in pan on wire rack, and chill before cutting.
The Rating
Reviewed by 6 people-
I would be skeptical too....sounds bizzare....but I'm going to take your word and try this because after thining about it, they actually sound fabulous to me. Great post. High 5, gf.....
chefmeow
in Garland loved it
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sounds great..
angieaugusta
in Adelaide loved it
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Awesome! Beans and their flours are very underrated. I've even used potato flakes in recipes with the added benefit of it retaining moisture better than grain flours. Excellent post!
tazoncaffeine
in Manchester loved it
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