Fudgy Brownies

by Alexandra

I love brownies. But sometimes, something so rich isn’t exactly what I want when I get a chocolate craving. Thus, I present to you: [drum roll please] the Black Bean Brownie! They’re made using black beans instead of flour and oil. It’s a moist and delicious brownie but isn’t nearly as rich, so it makes a good snack. Even better, they are packed with tons of protein and fiber. I even added some flax seeds for extra nutrients!

Oh…That’s the recipe. Haha. Good luck reading it. Since I’m nice, I translated it to modern English and posted at the bottom. (I know you love me.)

Now I know what you’re thinking. “Ew…Black beans…in a brownie?” Well, they’re not plain old black beans. They’re black beans, whipped with this:

and this:

Can you say yum?
Anyway…I had to take a bi-layer approach in creating this recipe. I knew that I would not get the little flaky layered top on a plain old black bean brownie. (you need gluten for that one!) So, after you dump your bean mixture into a greased baking dish…

You need some of this:

The hardest part of this recipe is the top layer. Black bean brownies don’t flake. But flour ones do! So dollop teaspoonfuls on top of the par-baked bean mixture, spread it evenly on top, and continue baking. Thus, you have flakes! (but only on top)


Bake away!
Allow the brownies to cool in the pan for at least 10 minutes. Then invert onto a cutting board or wire rack, and then again onto a plate.
Dust with one tablespoon of powdered sugar, cut into 9 bars, and ENJOY! (yum ☺)
For something really special, top with sliced bananas or maybe some more Nutella and serve with Leche con Cafe*
Black Bean Brownies

Bottom Layer:
1 cup black beans, mashed
1 tablespoon Nutella (or peanut butter)
1 tablespoon milled flax seeds
1 ½ tablespoons cocoa powder
1/4 – 1/2 cup brown sugar
1 egg white (reserve the yolk)
¼ teaspoon salt
½ teaspoon vanilla
¼ teaspoon cinnamon
¾ teaspoon baking soda

Top Layer:
2 tablespoons whole wheat flour
3 tablespoons plain Greek Yogurt
1 tablespoon cocoa powder
½ teaspoon instant coffee granules
½ teaspoon baking soda
¼ cup white sugar
1 teaspoon vanilla
1 egg yolk
2 tablespoons water

Preheat the oven to 375 degrees. Grease an 8×8 baking dish with lots of Pam. (Put a little extra on the bottom!)
In a medium mixing bowl, whisk the mashed black beans, Nutella, cocoa powder, sugar, egg white, salt, vanilla and cinnamon. Stir in the baking soda and flax seeds.
Pour the mixture into the baking dish, and bake in the preheated oven for 5 minutes.
Meanwhile, in the same mixing bowl, mix the yogurt, egg yolk, vanilla and water. Add the sugar, coffee granules and whole wheat flour, and mix well. Stir in the baking soda and cocoa powder, until thoroughly combined.
Dollop the mixture by the teaspoonful onto the partially baked bean mixture, and spread evenly with a spatula, being very gentle.
Return the baking dish to the oven, and bake for an additional 20-25 minutes, or until a sharp knife inserted in the center comes out clean.
Allow the large brownie to cool for 10 minutes before inverting onto a wire rack. Dust with 1 tablespoon powdered sugar.
Makes 9 brownies, 80 calories each

* You might be thinking: “Doesn’t she mean Cafe con Leche?” NO! I like to stir about 2 or 3 teaspoons of prepared coffee into a glass of milk. It adds a wonderful, mild flavor and a heavenly aroma! It goes wonderfully with light desserts like these black bean brownies.