Black Bean Brownies

Whenever I eat at Chitpotle, I almost always order the Burrito Bowl. Whenever they ask the inevitable question, "black beans or brown?" I sheepishly shake my head "no" like a five year-old who doesn't want any vegetables on their plate.

I remember one time when a gentleman in front of me answered the question "black beans" and then added, "double the beans please," my heart literally stopped beating in my chest. I turned to look at this clearly crazy man and the disgust on my face could not be camouflaged....I was horrified. I then looked back to the server just as he was heaping on the ugly, ugly black beans........gro-o-o-o-oss!


That is how I feel about black beans.


If you would have told me that someday they would invent a way to hide black beans so well in food that I would NEVER know they're in there, I would have declared you insane. If you went on to claim that they could successfully hide these beans amidst chocolate brownies, I would have driven you to the funny farm myself. Nutball!

Then about a year ago, I heard a rumor about just this thing. I didn't believe it. But I also couldn't stop thinking about it, daydreaming about it, and wanting to believe it was true. So, I bought the Ghiradelli Double Chocolate Brownie mix (the only food I make from a mix because it's amaaaazing) and I added the black beans.....in horror, I may add. I baked them in my oven, cut them into perfect squares, photographed them for the blog, brought them to work, shared them with co-workers, absorbed all the rave reviews, and still couldn't bring myself to take one bite. I couldn't do it. I KNEW those ugly beans were in there....tainting Ghiradelli's perfection and I just could NOT make myself eat them.

Don't you love the photo above? That's the photo I took of them. It's been sitting in the archives for over a year now because I can't post something I never tasted. But THEN I finally agreed to a Beans Tasting Party a few weeks ago, which was co-hosted by Carrie and Ann and everything changed. I will of course, be posting about the party at a later time, but THIS could not wait! They made black bean brownies....AND....they made them from scratch....AND... they were flourless and gluten-free. Now was my chance to be brave. I had not poured the beans into the batter, so maybe they weren't in there. (I can lie to myself like that if the cause is great enough.)

Un. Believable!

Even when I closed my eyes and focused ALL my attention on the flavor and texture of the brownie I could not detect any trace of an ugly black bean. They were delicious...absolutely delicious!


Black Bean Brownies

1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup semi-sweet chocolate chips

Preheat oven to 350°F. Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

NOTE: When you make your brownies they won't look like the ones photographed above. In order to provide an accurate picture of these brownies I would have to make them, and since I gave up sweets for Lent this year, that is impossible. I can't make any dessert without picking, taste-testing, or sampling...it's just how I'm wired...sorry. But for all of you still indulging in sweets, I didn't want you to have to wait until after Easter, sooooo you're welcome. :)