OK.  I admit when I saw Melissa D’Arabian whipping these up on her show on Food Network Saturday morning I was a little skeptical.  I could not believe what I saw her put in a blender and turn into a platter of yummy sweetness…..

BLACK BEAN BROWNIES!!

I love this particular legume…I mean I really love them.  Not just because they are healthy but because of their versatility.  Just when I thought I had made them every which way Mrs. D’Arabian throws me a curve ball 

There was a week last summer when we had them in some form every night.  Soup, “burgers”, dip, hummus…you name it I made it.  I was transitioning us into a meatless phase (long story for another time) so I wanted my family to see that we could have a filling and satisfying dinner without meat.  I think I may have taken the bean thing a little too far…if you know what I mean 

Anyhow, off topic….AGAIN!  Back to the brownies.  I have made them twice this week.  Once with canned black beans and once with the hard, soak them all night variety.  I like the latter better but if you really rinse the canned ones and add NO SALT to the recipe those will work too. I really do prefer the taste and consistency (and price) of using dried beans here. Soak and cook them according to package directions. I used my brand of choice Hurst’s Beans.

You will not believe how easy these are.  I made them entirely in the blender.  I did not tell anyone I was making these because I wanted to see if they noticed at all.  Guess what?  They didn’t!

I also make a version of these using spinach but that is for another post.  I hope you try these, you will be pleasantly surprised!

Black Bean Brownies- using Hurst Dried Beans!

A Melissa d’Arabian recipe

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Ingredients

• 3/4 cup cooked black beans
• 1/2 cup vegetable oil, or olive oil
• 2 eggs
• 1/4 cup unsweetened cocoa powder
• 2/3 cup sugar
• 1 teaspoon instant coffee or espresso
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips, divided
• 1/3 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• powdered sugar, for dusting

Instructions

1. Preheat the oven to 350 degrees F.
2. Grease a 9 by 9-inch square baking pan.
3. In a blender, puree the beans with the oil.
4. Add the eggs, cocoa, sugar, coffee, and vanilla.
5. Melt half the chocolate chips and add to the blender.
6. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt.
7. Add to the blender and pulse until just incorporated.
8. Stir in the remaining chocolate chips. Pour into the prepared pan.
9. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes.
10. Let cool at least 15 minutes before cutting and removing from the pan.
11. Dust with powdered sugar and serve

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