YUMMY Chocolate + Black Beans + Beets Brownies

plus

http-www-cocoavia-com

http-www-cocoavia-com

and

wikimedia.org/wikipedia/commons

wikimedia.org/wikipedia/commons

equals

chocolate cakeplate

Now, don’t you all go rolling your eyes at me.

I used to be a teacher and I still have eyes in the back of my head.

I can see you.

Before you make all those gaggy sounds and scrunch up your face (you know who I’m talking to!), I implore you to TRY these very tasty and UBER healthy brownies.

Well, not all that healthy ‘cos of the sugar and chocy chips, but cocoa beans grow on a tree, so that makes them a plant — therefore sort of a veggie or a fruit. So, healthy, right?

Don’t be all judge-y and shake your head.

TRY them for me, OK?

Black Bean + Beet Brownies

  • 1 can or 3/4 cup cooked black beans (unsalted or rinse well)
  • 2 tablespoons – 1/4 cup unsalted cooked beets or finely shredded raw beets (Yes, BEETS!)
  • 1/2 cup vegetable oil, or olive oil(I always use a bit less)
  • 2 eggs *see below for vegan substitution*
  • 1/2 cup unsweetened cocoa powder
  • 2/3 cup sugar ( I’ve tried brown sugar and I’ve tried agave, not sure what’s better, kind of a personal taste thing)
  • 1 teaspoon instant coffee or espresso or leftover cold coffee
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips, divided
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Top with Best Baking Hack Ever frosting (click for recipe)

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan. In a blender or food processor, puree the beans and beets with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least fifteen minutes before eating. My family thinks they taste better the longer they sit in order for any “beany” texture to dissipate.

Best Baking Hack Ever

bakinghack1 bakinghack2 bakinghack3


Wanna go vegan? 

  • 1 Tbsp. Chia Seeds
  • 3 Tbsp. Water

With food processor, spice grinder, or old school mortar and pestle, grind the chia seeds into a meal. Mix the water and ground chia seed meal in a small bowl. Allow to sit for 5 minutes or so, or until it takes on a gloppy texture similar to raw egg yolk.

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Yummy Black Bean Brownies and Lentil Cookies

These recipes were originally requested by my good friend at TheFurFiles.

My Angel Boy is coming tomorrow, yay!!!! (That’s what I call my son, in case you’re a new reader/follower.)

Now all is right in my little corner of the universe which means that today I’m baking. A lot.

Lentil Cookies, Persimmon Bread (recipe coming soon), Snickerdoodles, and Corn Bread to go with Veggie Chili for tonight’s dinner. Oh, and a Pumpkin Pie, cos Angel Boy requested it.

These are not vegan ‘cos of the eggs and butter (in lentil cookies) but I think it’d be simple to create a version without them.

Black Bean Brownies

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan. In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. My family thinks they taste better the longer you let them sit, so the beany texture dissipates.

Lentil Cookies (Alton Brown‘s version)

  • 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 8 ounces sugar, approximately 1 cup (1/2 white, 1/2 brown)
  • 4 ounces unsalted butter, room temperature, approximately 1/2 cup***Sometimes I use half oil, half butter, or all oil. Depends on my mood and my pantry.
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups lentil puree, recipe follows
  • 3 1/2 ounces rolled oats, approximately 1 cup
  • 4 ounces dried fruit, approximately 1 cup
  • 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup

Preheat the oven to 375 degrees F.

In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes.

Lentil Puree:

  • 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
  • 2 cups water

In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Yield: 1 1/2 cups lentil puree.