NutriNews Spring 2016 Issue | Page 51

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