Black Bean Brownies...


Not too long ago I noticed a hot trend around the web - the black bean brownie. The concept is awesome: a rich dark chocolaty brownie made with fiber-and-protein-rich black beans (wheat-free). Sounds like breakfast to me! Above is a pic from a batch I made based on this recipe. (Mine were made with extra chocolate, less butter, less agave, no coffee or walnuts...)

The result tasted great, looked amazing, but didn't really have a brownie texture - and also had to be refrigerated to stay firm. The texture was more like a cheesecake, a really yummy cheese-less cheesecake, so that's what they'll be in their next life. We had no problems scarfing this experiment down.

UPDATE: See comment #3 for the recipe (I've added a bit of starch to firm things up a bit) - apparently they rock. :D

UPDATE 2 (May 10 2011): Check out my new recipe for Really Awesome Black Bean Brownies :)

Comments

Black Bean Brownies

Buenas tardes Patty, I agree with you about the brownies, I do really love Heidi´s recipe, but 1 and 1/2 cups of agave nectar is also too much for me... not to speak about how expensive it is, almost in Spain: I have to pay 7.50 Euros for 750 mililiters of agave syrup !! lately I´m trying to mix it with Stevia, which is a nice idea when using little amounts of it (more Stevia than agave OR just Stevia in a recipe tastes a little weird to me...)
I agree also with the butter, but I would like to know if you just substitute it for another ingredient, e.g. applesauce, or you skip it without substituting.
Also I would add a little less of coffee, maybe 2 Tbsp.
My best wishes. Adi.

your version

Hi, Patty - can you tell me the changes you made to the recipe? I would like to try this one. I much prefer chocolate over carob. ;) The cheesecake consistency sounds really appealing.

a work in progress

Hi ladies :) Adi, I used less butter and replaced some of it with extra chocolate. Here's the recipe, still a work in progress. I've added a bit of starch to this version to help firm things up. Please let me know how it goes - thanks!

Melt together:
1/4-1/3 c butter
6 oz bittersweet chocolate

Puree the following in a blender or food processor, along with the melted butter and chocolate:
2 c cooked black beans (or 1 can rinsed and drained)
3 large eggs
3/4 c agave
1/2 tsp salt
1 Tbsp vanilla
2 Tbsp tapioca starch or corn starch

Pour into a large greased pan (13x19) and bake at 325 for about 30 minutes. Store covered in the fridge.

Wow! This recipe is amazing!

Wow! This recipe is amazing! Thank you so much--I have been getting so frustrated by my gluten free baking attempts and these came out so delish! Thank you again.

That looks as good as a

That looks as good as a brownie made with wheat. I bet you can't notice the difference. Looks healthy and delicious.

Thanks Steve :) It was

Thanks Steve + you're welcome Julie!
Steve - It was healthy and yummy - though not chewey like a wheat brownie, it's more like a bean brownie. ;)

This recipe was delicious!!!

This recipe was delicious!!! Thanks for sharing - I was hoping the recipe could be tweaked to use less butter and it worked beautifully. The only thing I noticed was that the tapioca was a bit noticeable - there were some chewy little granules. I might try cornstarch next time.

Awesome, thanks for the

Awesome, thanks for the great feedback Jenny. As for the chewy tapioca granules in your brownies, maybe I wasn't clear, but I meant "tapioca starch" or corn starch. (I just clarified it in the recipe.) Tapioca pearls would definitely have a funny texture.

Wow. These are really good.

Wow. These are really good. I used cornstarch, and replaced agave with equal amount sugar (but will likely up it to 1 cup sugar next time). I didn't really like them out of the pan, but I cut them up and stored them in the fridge and the next day they were actually twice as thick and DELICIOUS. You could still taste the bean if you reaaally focused, but otherwise they were just chocolatey, moist, not at all crumbly...the perfect brownie. :)

The key is to be patient until they've thickened up in the fridge! Difficult, I know.

I posted a review on my blog as well. :)

Gina

Thanks Gina!

Thanks for the great feedback + your sugar variation. I enjoyed your blog post!

Your yummy brownies

we used a substitute of Coconut Manna or Coconut Oil for the butter as I can't do the dairy it was amazing!!

I love coconut oil in

I love coconut oil in brownies - sounds delish. :)