Black Bean Brownie
Ingredients:
1 can black beans (rinsed and drained)
3 eggs
1/3 cup melted butter
1/4 cup cocoa powder
2 teaspoons vanilla extract
1 cup sugar
1/2 cup semi-sweet chocolate chips
(1/3 cup finely chopped walnuts – optional)
Instructions:
1. Pre-heat oven to 350 degrees. Put black beans, eggs, melted butter, cocoa powder, vanilla and sugar in food processor or blender. Pulse/blend until very smooth.
2. Grease 8×8-inch glass baking dish and pour the batter into it. Sprinkle chocolate chips (and nuts if using) over the top and press down slightly with a spactula.
3. Bake at 350 degrees for 40-50 minutes, until brownies are set in the middle. Keep an eye on the edges so they don’t get overdone.
4. Cool before cutting. you can chill them before serving if you prefer. Store in fridge.
* To make it art, you can use cookie cutters to cut out shapes and decorate. A simple flower shape with a colorful m&m stuck in the middle makes a cute and simple Spring treat! A circle with two slices of marshmallow each topped with an m&m and a piece of licorice string can make a funny face. Have fun being creative.
ENJOY!
CHOCOLATE & BEETROOT BROWNIES
INGREDIENTS
- plain chocolate (250g)
- raw beetroot (250g)
- 3 large eggs
- light brown sugar (200g)
- melted butter (100g)
- 1 tsp vanilla extract
- self-raising flour (100g)
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- handful of ground almonds (50g)
For the icing
- plain chocolate (75g)
- icing sugar (50g)
- soured cream (50g)
RECIPE
preheat the oven to 180°C and line a 20cm x 20cm baking tin with non-stick baking paper.
melt the chocolate in microwave, stirring occasionally to prevent it over heating.
peel and grate the beetroot.
whisk the eggs, sugar, vanilla extract and melted butter in a bowl until it becomes light, pale and fluffy.
fold in the flour, bicarb, baking powder and ground almonds, then stir through the melted chocolate and grated beetroot.
spoon the mixture into the 20cm x 20cm baking tin and bake for 40 minutes until risen and cooked through… best to check this by inserting a cocktail stick and making sure it comes out clean.
allow to cool before turning out.
melt the chocolate for the icing in a bowl and stir through the icing sugar and sour cream.
dollop the icing over the cooled brownie slab and spread evenly to the edges.
cut the brownie into 16 small squares and serve on a board with a dusting of icing sugar.
makes 16