Tuesday, July 12, 2016

Black Bean Brownies, Baked In The Sun Oven





I know....black bean brownies?? How could they even remotely be something that would taste good. I will admit I had my doubts. I found the recipe at Just Making Noise about 6 months ago and filed it away as "interesting."

A few months ago we decided to try to incorporate more legumes, beans and fiber into our diet and I thought back to this recipe. What the heck...what have I got to loose. Worse case the chickens will have quite the snack.

I was amazed at how good the recipe came out. I did change it from the original a bit by reducing the amount of honey to about 1/3cup (we don't have many sweet things, so we can cut back a lot on sweeteners and still enjoy the taste, original recipe calls for 1 cup) and I used chicory root as an instant coffee substitute.

I have been making this recipe every week for the past month. Today I tried it with kidney beans instead of black beans. The taste isn't quite as rich, but still VERY delicious.

The recipe says to let them cool completely and refrigerate. While that does make the taste even better I can hardly wait that long and end up eating them warm, with cream.  Fresh Jersey cream. I know.....how could it get better.

My husband likes them a little sweeter than I do, so he will top them with a little maple syrup. We also have added strawberries along with the cream. We are addicted.

I usually bake the brownies in the oven for about 20 minutes (you don't want to over cook), but today was  sunny so I decided to try them in the sun oven. The cooking time was longer (because of the clouds) but they cooked up nicely. I love the idea of using the sun oven...free cooking.

Black Bean Brownies Baking in the Sun Oven





 Black Bean Brownies

Ingredients

  • 2 cups black beans, well drained (15 oz canned is fine)
  • 1/4 cup cocoa powder
  • 4 large eggs
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. chicory root
  • 1/4 tsp. sea salt
  • 1/3 cup honey
  • 1/2 cup melted butter, coconut oil or combination (I use 1/4 cup each)
  • 3/4 cup chopped walnuts.

Instructions

  • Preheat oven to 350 degrees. Oil or butter an 8x8 baking dish
  • Combine the black beans, cocoa powder, eggs, vanilla, instant coffee, sea salt and honey into the food processor. Blend till smooth, the batter should be thick and will be kinda soupy. Add in butter and or coconut oil and blend about 15 seconds more. 
  • Add walnuts, like large pieces of walnuts only pulse to mix in, if you like smaller pieces blend for about 5 seconds more. I like the smaller pieces and will blend them in.
  • The original recipe said to bake for 30-45 minutes. I found that to be way too long; 20-22 minutes seems to be right for me. You might have to experiment. When you press your finger in the middle it should make a dent. ( I have over baked these and they are still good, just a little dry. Cream took care of that. So would ice cream. )
  • Let cool completely and refrigerate.
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