Recipe of the Week: Black Bean Brownies

So I know that the idea of putting black beans (or any bean for that matter) into a brownie may not sound appealing, but believe me, these are fantastic! If you need a little pick me up and are craving chocolate; then this is the snack for you.

Disclaimer: This recipe calls for strong coffee or espresso and may not be suitable for children.

Black Bean Brownies

Directions:

2 sprays cooking spray
1/2 cup canned black beans, rinsed and drained
1/4 cup black coffee, strong or espresso
1/2 cup unsalted butter
4 oz bittersweet chocolate
4 large eggs
1 1/4 cups sugar
1 tsp vanilla extract
1/8 tsp table salt
1 cup all-purpose flour

Preheat oven to 350ºF. Coat a 9- X 13-inch pan with cooking spray; line with aluminum foil or parchment paper and coat with cooking spray. In a blender or mini food processor, process beans with coffee until smooth; set aside. In a double boiler over very low heat, melt butter and chocolate.

In a medium bowl, using an electric mixer, beat eggs and sugar until light and fluffy. With mixer on low speed, add melted chocolate to eggs; incorporate well. Add black bean mixture, vanilla and salt; mix well. Add flour; combine thoroughly on low speed.
Pour batter into prepared pan and bake until a tester inserted in center of brownies comes out clean, about 25 to 30 minutes. Remove pan to a cooling rack. After 10 minutes, remove brownies from pan by pulling up on foil and placing brownies on cooling rack to cool more. Cut into 24 pieces and serve. Yields 1 piece per serving.

Enjoy!

Your friend and coach,

Kenya

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