My search is not only personal but one that motivates me by the fans, friends and family that follow my blog.
We all know that gluten is a serious health issue for many individuals.
We all need a "treat" once in a while. Heck, some of us, like me, need it more often. LOL
I have heard and seen several food blogs talk about these wonderful litttle morsels of deliciousness called Black Bean Brownies. I can tell you that after spending the last two years using every kind of flour and starch out there and making some pretty incredible recipes, I was not one bit shocked when this recipe worked.
Cooking is a science that brings a smile to my heart. You take the right elements and marry them together and you get fireworks, take another combination and you can get something entirely different.
This is true with cooking too. By altering the quantities and methods of the same ingredients you can create many different varieties of the same thing.
I would have to say this is true with the Black Bean Brownie. When I searched this recipe I found bakers that had used 1/4 cup of black beans all the way up to 2 cans of black beans.
Which one do you think I went with?
The two cups of course! If I am making black bean brownies I want the whole bushel in my brownie friends…LOL
I came across this recipe by Scarletta Bakes. I will admit the first thing that caught my eye was the picture. It was simple, yet beautifully styled. The colors of chocolate from dark to light were showcased in the image. These brownies were dressed to impress from the very beginning and I knew this would be a winning recipe. Please go visit Scarletta and check out her blog…it's fabulous!
I do have to confess at this point in time to something that may make you gasp….it's true….I don't own a 9X13 pan. Something so basic to every kitchen has failed to make its way back into my new home.
I am a rebel. I want to be different, it forces me to use my cute set of twin glass oblong dishes that measure 6X10. I love these! It makes my life so much easier when I am making dinners. I make these two up, one goes in the fridge for left overs and the other goes on the table. I don't have any need for lots of plastic storage containers.
I even recently went to a garage sale and spotted one, I turned my back friends and walked away. I think I heard a tear fall that day from glass. It will happen, I just have to find the right match or recipe.
Well, out of necessity you find ways of adapting. From this, was born the Black Bean Brownie Delight. I ended up using a cookie sheet. By using this said cookie sheet, I created a thin brownie, or cookie like layer.
I could no longer call something that was a quarter of an inch thick, a brownie. The little gears in my brain started to slowly move in rotation and I found myself thinking COOKIE. I would make a cookie type of dessert with a filling and some chocolate drizzled over the top.
SMILE. JOY. DELIGHT.
Yes, delight in the fact that I had created one of the best little flourless desserts I have ever had. I had to get a second opinion and so I shared. My neighbors and family were shocked after they oohed and aahed that what they were actually eating was created with black beans.
I left them craving more!
So, with out further adieu, may I introduce you to this very delightful dessert!
|Left overs, these were just as good just not as pretty!|
Adapted from Scarletta Bakes. Original Black Brownie Recipe is Scarletta's the Peanut Butter Filling is by Simply Gourmet Photography
1/4 c. cocoa powder, unsweetened
1 c. salted butter, melted
2 c. black beans, drain and rinse beans
1 tbsp. vanilla extract
1/4 c. instant espresso powder (This amount makes a very strong flavored brownie, for the faint of heart I would reduce this by half, 2 T.)
4 large eggs
1 c. honey (Honey taste a bit different in different regions, taste yours before you use it in this recipe. You are looking for a subtle flavor.)
Peanut butter filling (see below)
Your favorite chocolate for drizzling
Preheat oven to 350°.
To achieve the thin wafers, you will want to line a cookie sheet with parchment paper. The ends won't be perfect and this okay because you will be using a circle cutter.
You will want to puree the ingredients together. I used a small food processor and did mine in batches. If you have a larger one, this would be much easier.
Add the cocoa powder, melted butter, black beans, vanilla, espresso powder and eggs into the processor. Blend until smooth.
Transfer to a bowl and mix in the honey. Your batter will be runny. Don't worry this will work!
Pour the batter on to the cookie tray and bake for 30 minutes. You want the brownie to be firm when you touch it. Depending on oven temperatures, you may need to add a few more minutes.
Remove from the oven and let cool. The brownie will be slightly sticky when you work with it. Don't worry because once you make the cookie, and you put it in the fridge, it firms right up.
Using you preferred size round cookie cutter, start making circles. I did two sizes. One that was bite size and one that would be a three biter. I liked the smaller one myself better. They are rich!
As you cut the first circle, set it aside and cut the second. Add the filling and place on a wire rack. Once all of the black brownie delights are made, drizzle them with your favorite melted chocolate and refrigerate.
NOTE: I used milk chocolate because I wanted the light and dark contrast. You can use which ever one your family enjoys the most. I also used the microwave method to melt my chocolate. Add chips to microwave safe bowl and nuke for 35 seconds, stir and repeat until chocolate is melted. I used a baggie to drizzle the chocolate over the top in a back and forth method.
You want to refrigerate these for at least 4 hours, overnight would be best.
You will have left over scrap pieces. I dug out the big pieces and smeared them with peanut butter filling and drizzled chocolate…..these were great too, just not as pretty.
The left over, left overs…could be made into cake pops….OH YEAH BABY!