Tuesday, March 20, 2012

Rich Chocolate Brownies with a Surprise

These are the best brownies I have ever had!

I think everyone has their own description of a perfect brownie.

Still, I think these brownies would make anyone happy.

Ok, confession...I have a new cookbook.

It's such a good one, too!

One of my favourite Canadian cooks, Julie Van Rosendaal has just put out a new book called, Spilling the Beans.

These brownies were in the dessert section.

Yep, they're black bean brownies.

You won't know those beans are even in there!

Truly, you wont.

Black Bean Brownies
(Spilling the Beans by Julie Van Rosendaal)

1 C rinsed and drained black beans
1/2 C butter
2 oz good dark chocolate
1/3 C flour
pinch of salt
2 large eggs
3/4 C sugar
1 tsp vanilla
2/3 C chocolate chips

Preheat oven to 350*.

Spread the rinsed beans on a paper towel and blot dry. Reserve on the towel until you need them.
In a double boiler (or in the microwave) melt the chocolate and butter together. Don't burn it.
Whisk to combine and cool a few minutes.
In a medium bowl, whisk flour and salt together. Set aside.

Place beans and cooled chocolate mixture in a food processor, process until very smooth. Scraping down the bowl a few times.
Add the eggs, sugar and vanilla. Process again.

Fold gently into the flour mixture, leaving streaks of flour still visible.
Add chocolate chips and fold again.

Pour batter into an 8 inch square pan that has been greased.

Bake 25-28 minutes.
Cool and cut.
Store in the fridge to maintain the dense texture and leave out for softer brownies.

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