Back in Belfast and Black Bean Brownies

From my last meal before travelling

From my last meal before travelling

I am back home to Belfast!  I wish I could say it feels great, but so far it feels like my head against my pillow — but MY pillow!  The tiny traveller made it, too; she got lots of special attention from a lovely family on the transatlantic flight, so she arrived feeling very important and very cute.

She climbed into her luggage while I was packing and did not want to get out.

She climbed into her luggage while I was packing and did not want to get out.

A couple of days before I left, I made dinner with dessert for the family. I’ll be posting the dinner later, but the dessert was too good to leave for long.  The beans provide the starch necessary to hold the brownie batter together without the need for any sort of flour, but they also provide a high level of fibre and protein among other great things.  Even my incredibly picky grandfather enjoyed these guys. If you’re not a big fan of dark chocolate, use regular cocoa powder.  My mother didn’t care for it until she had a scoop of ice cream with it because of the richness.

Decadence

Decadence

Black Bean Brownies

Ingredients:
1 can of black beans (or cook up your own), about 15 oz
5 tablespoons unsweetened cocoa powder (I used 3 tablespoons dark chocolate cocoa and 2 tablespoons regular cocoa)
3 eggs
2 teaspoons vanilla extract
pinch of salt
3/4 cup sugar (or 1/2 cup sugar and 1/4 cup honey powder)
a bit of icing sugar
cooking oil or spray

Hardware:
large food processor
sieve or colander
mixing bowl
spatula
8×8 baking pan
oven
measuring spoons and cups
cooling rack
knife

Directions:
Preheat oven to 350°F/175°C.

Drain and rinse the black beans in the sieve/colander.  You want the water to run cleanly through the beans.  Shake off the excess water.  Blitz the beans and eggs together in the food processor.  It will look soupy, but the eggs helps the beans to break down better.  Without them, the beans will be very lumpy.

Bean and egg soup

Bean and egg soup

Add the vanilla, salt, and cocoa powder.  Pulse to combine.  Transfer to a mixing bowl.  Stir in the sugar with the spatula.  When completely combined, it should look like any other brownie batter.  I added some chopped pecans and chocolate chips (no measurements, just whatever looked right), but I think they would be great without them.

Brownie batter -- can you even tell this stuff started as a weird soup?

Brownie batter — can you even tell this stuff started as a weird soup?

Pour into the greased baking pan and bake for 28 minutes or until a toothpick comes out cleanly.

Brownies!

Brownies!

Sprinkle the icing sugar over the top if you’re feeling fancy.  I was.

Fancy

Fancy

Wait until they are completely cooled before slicing.  I cut mine into 16 pieces.  If you make them bigger, no one will judge you.  Just tell them you’re eating your vegetables.

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