Food recipes
Black Bean Brownies
Black Bean Brownies Ingredients: beans, snap, green, raw cocoa, dry powder, unsweetened oats salt, table syrup, maple, canadian sweetener, herbal extract powder from stevia leaf oil, olive, salad or cooking vanilla ex...
Black Bean Brownies
Ingredients:
beans, snap, green, raw
cocoa, dry powder, unsweetened
oats
salt, table
syrup, maple, canadian
sweetener, herbal extract powder from stevia leaf
oil, olive, salad or cooking
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350 F. You will need a food processor for this recipe.
You can use a blender but a food processor will puree the beans better.
Also, the original recipe says to use an 8x8 square pan but I found the brownies were too thin with this size pan.
I used an 8x6x2 pan.
1.
Rinse the black beans well and drain the water.
Place the beans in a food processor and add all of the remaining ingredients except the chocolate chips (cocoa powder, quick oats, salt, maple syrup, stevia, oil, vanilla extract, and baking powder) and pulse for 3-5 minutes until the batter is smooth and all ingredients are well incorporated.
2.
Fold in the chocolate chips using a rubber spatula and turn the mixture into the pan.
Smooth out the batter and bake for 15-20 minutes.
Then remove the pan from the oven and set it on a wire rack.
Let brownies cool for 10 minutes.
(I placed mine in the refrigerator because the brownies were very moist and gooey.)
Recipe adapted from Chocolate Covered Katie.
Ingredients:
beans, snap, green, raw
cocoa, dry powder, unsweetened
oats
salt, table
syrup, maple, canadian
sweetener, herbal extract powder from stevia leaf
oil, olive, salad or cooking
vanilla extract
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350 F. You will need a food processor for this recipe.
You can use a blender but a food processor will puree the beans better.
Also, the original recipe says to use an 8x8 square pan but I found the brownies were too thin with this size pan.
I used an 8x6x2 pan.
1.
Rinse the black beans well and drain the water.
Place the beans in a food processor and add all of the remaining ingredients except the chocolate chips (cocoa powder, quick oats, salt, maple syrup, stevia, oil, vanilla extract, and baking powder) and pulse for 3-5 minutes until the batter is smooth and all ingredients are well incorporated.
2.
Fold in the chocolate chips using a rubber spatula and turn the mixture into the pan.
Smooth out the batter and bake for 15-20 minutes.
Then remove the pan from the oven and set it on a wire rack.
Let brownies cool for 10 minutes.
(I placed mine in the refrigerator because the brownies were very moist and gooey.)
Recipe adapted from Chocolate Covered Katie.