Runner’s World published some ideas for healthier foods this month, one of which was to replace half the called-for butter in your favorite brownie recipe with puréed black beans.
“Gross”, I thought.
“Give it a try!”, said I.
So I did. And it’s pretty good! 🙂
Here’s the recipe, adapted from Thomas Keller’s Bouchons recipe.
1c + 2Tbsp sugar
3/4c flour (wheat or other wise works well)
1 1/2 sticks unsalted butter, melted
3 large eggs, room temp
2Tbsp apple sauce
1tsp Butter olive oil from Green Gate Olive Oils
1) heat oven to 350F. Prepare a muffin tin however you’d like. (spray, cups, whatever)
2) In a food processor with a small bowl, process the beans, applesauce, butter, and olive oil until completely smooth.
3) using the bowl of a large mixer, mix together (med/high speed) the eggs and sugar until pale and fluffy. Add the vanilla.
4) in a separate bowl, sift together the flour, salt, and cocoa powder.
5) using the paddle attachment of your mixer, mix in 1/3 of the flour/cocoa mixture to the egg/sugar mixture. Then add 1/3 of the bean/butter mixture. Alternate adding the mixtures until complete.
These brownies are very dense and I strongly encourage you to use a high-quality, dark cocoa powder. These things are for when you are seriously craving some dark chocolate; they go great with hot coffee and an episode of Sherlock.
PS: each of the kids had one of these brownies and they loved them. After they finished their treat, I told them the brownies were chocka-bok full of beans. The kids looked at me with a mixture of distrust and horror. The youngest called me a liar. They’ve all asked for second helpings, so score one for the Mom-inator!