Black Beans for Dessert

The previous century observed the exciting culinary revolution in frozen food, such as TV dinners and fish sticks, and microwaves. In the 21st century, experimentation in the kitchen goes beyond the gadgets and preservation. People are blogging and instagraming innovative dishes that use completely new ingredients for the same type of cuisine. For instance, ice cream. Gotta have a cow in there somewhere. But perhaps not… Frozen bananas are conquering the health-conscious ice cream lover.

Over the past year, I tried various baked goods, omitting traditional ingredients. Do we really need flour and butter to make a delicious cookie? The answer: No. In truth, the banana, oats, applesauce, and chocolate chip cookie tasted better than if I used gluten and processed cane sugar. Most recent, I tried Black Bean Brownies from The Roasted Root. Oh. My. Goodness. I thought the brownies I made before were delicious and chocolately. This version knocks all others out of the park for me. The balsamic vinegar combined with baking soda created a most pleasing moist and fluffy texture. If like me, you’re a choco-holic, Ghiradelli dark chocolate chunks amp up these brownies. I literally scooped the molten goodness up with a spoon the minute after they came out of the oven. Not only do they taste like chocolate paradise, but you’ll forget that black beans make up the bulk of the batter! You’re getting your nutrients and satisfying a sweet tooth all in one. No more bland health food – the revolution in baked alternatives is well underway.IMG_7657.JPG

 

Find the original recipe here:  http://www.theroastedroot.net/black-bean-brownies/

My modifications to the brownies (based on availability in my cabinet):

  • 1 can (14 ounces) black beans, drained and rinsed
  • 2 eggs
  • 1/3 cup Hershey’s Dark Chocolate cocoa powder
  • ¾ cup sugar
  • 1 tablespoon melted coconut oil
  • 2 teaspoons balsamic vinegar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons coffee grinds
  • 1 cup Ghiradelli dark chocolate chips, separated

I then set the blender to puree mode, and finished off under the blend setting. WARNING: Even the batter is addictive!

As as final note, I baked the brownies for 16 minutes and popped ’em into the fridge for 15 more, then cut into squares.

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