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.)
Preheat oven to 350°.