Tuesday, March 25, 2008
Yes. That's right. Bean brownies.
I was looking on 101cookbooks (which is a really great food blog) and Heidi had a black bean brownie recipe. It intrigued me except that it called for a whole stick of butter and 4 eggs. Then in the comments submitted by her readers, I found reference to an old Weight Watchers trick of adding a can of pureed black beans to a boxed brownie mix (instead of the eggs/oil/butter).
I was even more intrigued. I have a thing about beans.
So what the heck. I have a pantry filled with black beans and one sad brownie mix that's been in my cupboard a little too long. I had a minor need to create something tonight, but I wasn't all that energetic, so this half-boxed thing seemed to be a good compromise between creativity and convenience. An added bonus is that it's moron/sloth-proof.
No-Fuss Black Bean Brownies
1 Box Brownie Mix (vegan)
1 can of unseasoned black beans (I use Goya 'cause they're cheap and so am I)
1. Grease and flour a 8x8 brownie pan.
2. Drain the beans (save the can) and rinse them well. Most canned beans are canned in a very salty, gloppy goo that needs to be rinsed off.
3. Stick the beans back in the can and fill with just enough water to just cover the beans.
4. Puree the beans and water in a blender or food processor until smooth.
5. In a big bowl, empty the contents of the brownie mix and add the bean puree. Stir well to combine.
6. Dump into the pan and stick in the oven at 350F for 30 minutes.
7. Let cool completely.
I found that these tasted a bit beany when they were warm. So I'd say let them cool completely before you try them. And maybe eat them with some ice cream (soy or cow)...and maybe some whipped topping or perhaps raspberry puree.
Ok. I'll be honest. They taste a little beany, but it might just be because I was looking for it. They're certainly serviceable. Throw chocolate and sugar at pretty much anything and it will probably be ok.
Oh come on. You know you want to try it.
All the cool people are eating black bean brownies...