BLACK BEAN BROWNIES RECIPE: HOW TO MAKE IT
You’d never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? —Kathy Hewitt, Cranston, Rhode Island
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth., Transfer to a parchment-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 167 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 131mg sodium, CarbohydrateContent 24g carbohydrate (16g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 starch
BEETROOT BROWNIES RECIPE | BBC GOOD FOOD
With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit
Provided by Jane Hornby
Categories Afternoon tea, Treat
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield Makes 15-20
Number Of Ingredients 8
Steps:
- Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender.
- Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
- Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with me), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
- Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.
Nutrition Facts : Calories 255 calories, FatContent 13 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.11 milligram of sodium
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