I know what you are thinking - is she crazy? Or, that sounds disgusting! I promise that neither of these statements are true. I've tested this recipe on my family, friends, and coworkers. All of them said they could hardly believe these brownie bites had black beans in them. And, they are a main ingredient - a whole can goes into this recipe.I'm not the first person to add black beans to a brownie. There are surprisingly many different versions out there on the web. Most of these sites tout them as healthy and added protein, and they are, but I like to think of them as delicious, delicate, little desserts. When you are ready to try something new and surprise your family and friends, make these brownie bites. Here's how...
Ingredients - Makes 24 mini bites
15oz Can Low Sodium Black Beans, rinsed & drained well
2 Eggs
3T Vegetable Oil
1 Packet Instant Coffee (approx. 1T)1tsp. Vanilla Extract
1/2C Unsweetened Cocoa Powder
2/3C Granulated Sugar
1 1/2tsp. Baking Powder
1/4tsp. Salt
Optional: 1/2C Walnut Pieces
Directions
Preheat the oven to 350 degrees and line or grease a mini muffin pan. In a food processor, puree the beans, eggs, oil, coffee, and vanilla until smooth, approx. 1 minute. You may need to stop the processor and scrape down the sides.
In a large bowl, whisk the cocoa powder, sugar, baking powder, and salt together. Make a well in the center of the dry ingredients and pour in the wet. Stir until just combined, don't over mix as it will make the brownies tough. If using the walnuts, stir in at this time.
Pour the batter into the prepared mini muffin tin and bake for 15 minutes or until the edges pull away from the pan. Let cool for about 10 minutes in the pan and then remove to a cooling rack. Cool completely. Store these in an air-tight container for up to 1 week.
SURPRISE...these really are good!
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