Sweet Pulse-Based recipe
Black bean brownies
By: Stephanie Nishi
Makes 45 (2-inch) brownies
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Directions
1-Preheat the oven to 325°F. Line an 11- by 18inch baking pan with parchment paper and lightly
oil with canola oil spray.
2-Melt the chocolate and butter in a glass bowl
Ingredients
▪4
ounces unsweetened
chocolate
▪1 cup unsalted butter
▪2 cups soft-cooked black
beans,
drained well
▪1 cup walnuts, chopped
in the microwave for 1 1/2 to 2 minutes on high. Stir
with a spoon to melt the chocolate completely.
Place the beans, 1/2 cup of the walnuts, the
vanilla extract, and a couple spoonfuls of the
melted chocolate mixture into the bowl of a food
processor. Blend about 2 minutes, or until smooth.
The batter should be thick and the beans smooth.
Set aside.
3-In a large bowl, mix together the remaining 1/2
cup walnuts, remaining melted chocolate mixture,
coffee, and salt. Mix well and set aside.
4-In a separate bowl, with an electric mixer
beat the eggs until light and creamy, about 1
minute. Add the maple syrup and brown sugar, and
then beat well. Set aside.
▪1 tablespoon vanilla extract
5-Add the bean/chocolate mixture to the
▪1/4 cup instant coffee
coffee/chocolate mixture. Stir until blended well.
Add the egg mixture. Mix well. Pour the batter
▪1/4 teaspoon sea salt
into the prepared pan.
▪4 large eggs
6-Bake for 30 to 40 minutes (may require longer
depending on your oven), until the brownies are
▪1/2 cup maple syrup
set. Let cool in the pan completely before cutting
into squares. (Refrigerate to help make them
▪1/2 cup brown sugar
easier to cut.)
Enjoy.
Recipe modified from http://www.epicurious.com/recipes/food/views/the-amazing-black-bean-brownies-367890
Illustration by: Hennie Haworth, Picture: pulseplege.com
SPRING 2016 | From Prescription to Nutrition | 49