Black Bean Brownies (GF Cooking Class)
- 1 cup black beans, rinsed and drained (You won’t taste these!)
- 3/4 cup (1-1/2 sticks) butter
- 3 ounces unsweetened chocolate
- 3 eggs, room temperature
- 1 cup sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1-1/2 cups chopped walnuts, divided
Place a rack in the center of the oven. Preheat the oven to 350 degrees. Coat an 8-in. square baking pan with cooking spray.
Puree the beans in a food processor until smooth. Measure out 3/4 cup. Reserve the rest of the bean puree to use in a soup, dip, or other dish.
ln a heavy, medium saucepan over low heat, melt the butter and chocolate, stirring occasionally. This can be done in a microwave oven. Set aside until cooled to room temperature.
In a bowl, using a hand mixer on medium speed beat the eggs. Add the sugar and salt. Beat on high speed until the mixture is ivory colored and glossy, about 5 minutes. When the beaters are lifted, drips should linger on the surface for a few seconds before disappearing. Beat in the chocolate mixture until well combined. Beat in the bean puree and vanilla extract. Mix in half the walnuts. Spoon the remaining walnuts over the top, pressing them lightly into the batter.
Bake for about 45-50 minutes, or until a knife inserted near the center comes out clean. Cool completely in the pan. Cover and refrigerate 6 hours or overnight.
The Essential Best Foods Cookbook by Dana Jacobi
16 servings, 249 calories, 19 grams fat, 5 grams protein