That’s right boys and girls I am giving your a magical brownie recipe this week. I know you are thinking these are going to be the type you would enjoy in Amsterdam, but you would be wrong. What makes these brownies magical – beans! That’s right, beans, beans, the magical fruit make these brownies so terriffic!
I got this recipe from the No Meat Athlete Blog – a great blog with lots of wonderful vegetarian and vegan recipies. (Actually, their recipe was for mocha hazelnut brownies, but I decided to start simple and just do a basic brownie). Here is what you will need:
- 1 1/2 cups whole wheat flour
- 1 tsp salt
- 1 tsp baking powder
- 2 1/4 cups raw sugar
- 1 1/4 cup cocoa
- 1 15 oz can black beans, rinsed and filled with new water
- 1 tsp vanilla
- 1 cup of water (eyeball it by filling up half the empty can)
Preheat the oven to 350 degrees.
Mix together the dry ingredients. Drain a can of black beans and rinse thoroughly until the water runs clear. Return the black beans back to the can and fill with water. Puree the beans and water. Add the puree to the dry mix along with the vanilla and extra cup of water. Stir to combine.
Pour the batter into a greased 9×13 pan. Bake for 25-30 minutes, rotating the pan around halfway through. When the brownies are finished they should be firm in the center and the edges will be slightly puffy and starting to pull away from the sides. They should take about 30 minutes to bake.
I of course added 1 cup of nuts to mine, because I believe brownies should have nuts; but that is your call. These were WAAAY better than Gwenyth Paltrow’s Brownies from My Father’s Daughter Cookbook.
Let me know what you think