I was watching an episode of Chopped last night and in one of the baskets they gave the competitors black bean brownies. That was a new one on me, but I see several recipes for them, like this one , I like to put black beans in meatloaf. And they might even qualify as a ‘protein’ on my wife’s new food regime.
Seems I did not remember my recipe correctly. It is for black bean brownies with esspresso powder. There are many recipes on the WEB forblack bean brownies using a Mexican chocolate spice mix. Cinnamon, allspice and some even with cayenne. Personally, not a fan of hot brownies. Here is mine with esspresso powder.
From Stealth Health by Evelyn Tribole
Dark Fudge Brownies
one 15 oz can of unseasoned black beans drained and rinsed
four ozs unsweetened chocolate
one TBL light butter
six egg whites
2 cups sugar
three TBL AP flour
two TBL instant espresso coffee powder
1/2 cup chopped walnuts
Preheat oven to 350. Spray 9×13 pan with cooking spray. Melt chocolate and light butter together. Puree beans and two if the eggwhites until smooth. Combine bean puree, sugar, flour,espresso powder and remaining eggwhites. Beat with mixer until well combined. Stir in melted chocolate mixture. Scrape into prepared pan and top with walnuts. Bake for 30 35 minutes, until brownies are pulling away from the edge of the pan. Cool completely before cutting. I made them once, they were all eaten but we stuck with our favorite brownie recipe from Joy of Cooking.
I know many people like the combination of chocolate and coffee, but not being a coffee drinker it has never been that high on my list. I haven’t had Mexican chocolate that I know of (though I have had Rick Bayless’s mole sauce, so maybe I have), but I can see how cinnamon and even chili peppers would go well with it.