Here are some black bean brownies from $5 mom's cookbook. The recipe is also on her website. My second batch are currently in the oven. I did some things different this time which I will include in the instructions. Good changes. The first time I used 1 cup sugar, 1 cup splenda. This time I used 1 1/2 cups sugar, 1 cup agave. I was wanting to add a bit more moisture because I thought they were a bit dry before. I may try subbing out some sugar for Truvia next time or something. I'll finish writing this up after this batch comes out. I may even get a better pictures. :)
This batch definitely came out better. Not so dry. I did a couple of things different. I added the milk to the beans in the blender and pureed together. That helped the blender not to stick and I got a much better smoothie consistency. I also used mini chocolate chips and not as many of them. I still didn't get the type of crisp top she has in her picture - probably the subbing of sugars?? Check out her page - she has lots of pictures. I'll re-type it with my adaptations - I'm going to write down the sugar/agave method since it gave me a better consistency brownie.
- 3 cups cooked black beans (I just used 2 15 oz. cans rinsed and drained.)
- 1/2 cup water
- 1/2 cup milk (I used fat free)
- 1 1/2 cup sugar
- 1/2 cup agave
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup coconut
- 1 1/2 cup mini chocolate chips
- Preheat oven to 350. Coat a 9 X 13 pan with cooking spray.
- In a blender, puree black beans with 1/2 cup water and 1/2 cup milk until nice and smooth. (I actually used my bosch last night and had bread kneading on the mixer side so it ran for 4 minutes - it was nice and smooth.)
- Pour puree into a mixing bowl. Add sugar, agave and vanilla and mix well.
- In a separate bowl combine flour, cocoa powder, baking powder, baking soda and salt. Add to the wet ingredients and mix. Stir in coconut and chocolate chips.
- Pour into the 9 X 13 pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. (The first time I made these -without agave - 1 cup sugar and 1 cup splenda - they were done and a bit dry in 45 minutes. Last night I left them in the full 55, and the toothpick still looked moist, but I think it was just chocolate chips because the brownies were done. - I probably could have taken them out after 50. Either way, they aren't as dry as last time.)