Black Bean Brownies
1 (19 oz) can of black beans – thoroughly rinsed and drained
¾ cup butter – melted *
1 cup walnuts (used as separate ½ cup measures) – toasted
½ cup unsweetened cocoa
¼ cup unsweetened applesauce
¼ cup natural coffee substitute *
½ tsp sea salt
1 Tbsp vanilla extract
¾ cup apple butter *
Notes for Success on this:
- This recipe is completely mixed in a 14-cup food processor. If you only have a smaller food processor, make sure you puree the beans and nuts in smaller portions and then use a bowl and hand mixer for the remaining mixing.
- Puree the beans and nuts to as smooth a texture as possible before adding too much liquid.
- "Blend” and “Puree” are the same setting on my machine. The difference is pureeing is to take something whole and making it basically a paste (takes longer to mix) and blending is simply to mix several ingredients together (shorter time to mix).
- Times noted for blending are approximate. I never time them but the idea is to have it well blended and smooth.
- Please do not serve the brownies warm or from the oven as the bean flavour is strongest then. They store nicely in the freezer and are quick to thaw for serving cold.
Using a food processor, add the black beans and puree for about 45 seconds. Add the melted butter and process for 1 – 2 minutes or until as smooth looking as possible. Add the ½ cup of walnuts and puree for another minute.
Add in the cocoa powder, the applesauce, salt and vanilla. Before adding in the coffee substitute, first add 1 – 2 Tbsp of water to the coffee granules to dissolve them in a separate bowl and then add to the food processor along with the apple butter. Blend for another minute. Add the eggs and blend the mixture for another minute or so.
Line an 11x15 baking pan with parchment paper. Pour the batter into the pan.
Sprinkle the remaining ½ cup of toasted walnuts over the batter and gently tap them into/under the batter to cover them before baking.
Bake at 325 F for 20 – 25 minutes. (20 minutes makes a nice fudgy texture that we enjoy). Cool completely before cutting.
Serve chilled and topped with plain yogurt and fresh fruit.
Butter: If you find 3/4 cup too much, try decreasing the amount and increasing the applesauce(ie 1/2 cup butter and 1/2 cup applesauce). I am not an official test kitchen and do not have time to just repeat baking to try all the small changes one could really make. But the next time to do make this, I plan to try this combo myself.
Apple butter: As always, my favorite choice is Wellesley brand. If you do not have this available, you could use agave nectar or maple syrup as substitutes. If in doubt, just email me and ask.
Baking Pan: If you do not have a pan 11x15 , feel free to try a 9x13 cake pan but add a bit more baking time...perhaps another 10 minutes. I would not try a larger pan as the brownie is not very thick in a 11x15