Since March, this recipe for black bean brownies has been sitting in my inbox. For five months I've been curious to try this recipe out. Today is the day I went into action. As usual, I modified the recipe to suit what I had available. My version:
4-oz Ghirardelli 60% cacao bittersweet baking bar
1 cup (salted/regular) butter
1 15 oz can of black beans
approx 1/3 lb walnuts
the rest of my vanilla extract (about 3/4 of a tablespoon)
1/4 cup extra-finely-ground Kosovo coffee
3 eggs
1/3 cup brown sugar
Step 1: Oven preheated to 325 F.
Step 2: Melt chocolate and butter in the microwave (about two minutes in a glass bowl...stir to an even consistency). Stir coffee into mixture.
Step 3: Rinse and drain beans.
Step 4: Throw beans, 1/2 of the walnuts, the vanilla, and the melted butter/chocolate/coffee mixture into a blender and blend, blend, blend (this took about 3 minutes).
Step 5: In a seperate bowl, whip the eggs for about 1 minute, add the brown sugar, and mix well.
Step 6: Mix eggs into bean mixture. Add the rest of the walnuts.
Step 7: Line a bread pan with wax paper sprayed with olive oil (oiled side of the wax paper up).
Step 8: Pour brownie mix into pan and bake at 325 F for 30-40 minutes. Let the brownies cool completely in the pan. Once the pan is cool, pop it into the fridge for a few hours before cutting (if you can wait).
Yum. Pictures to come.
As a side note, my grandmother used to make chocolate cakes using the microwave and mayonnaise, so the addition of black beans (and the thankful avoidance of mayo) didn't seem completely and disgustingly farfetched.
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