It's Sunday and my family wanted dessert with their dinner. In an attempt to appease their sugar tooths (teeth? tooth?) and my desire to eat healthier I tried a new brownie recipe. These brownies are low fat, high in fiber, high in protein and they are made from a box and can. Hmm... What in the world is this dessert made of? The ingredients are simple: 1 box of brownie mix and 1 can of black beans. That's all. No eggs or oil. Are these going to taste good? The verdict: everyone enjoyed these moist and fudge-like treats. The beans do make for a denser brownie similar to fudge but the cocoa covers any residual bean flavor. My husband is a purest when it comes to dessert and especially chocolate. After a wicked glance from me to forgo questions in front of the children he said he honestly enjoyed the brownie's taste and texture. I know I haven't converted him to black bean brownies every time but with his gourmet taste pallet he still can't figure out what ingredient I substituted in the recipe.
Now I know that if I'm stranded with only a brownie mix and a can of black beans (and a way to cook) then I can make brownies! This is great practice for me as an island resident who is trying to build up her food storage and plan for a day when the docks are closed due to either worker strike or natural disaster. When that day comes at least we'll be enjoying a plate of fudgey brownies!
Black Bean Brownies
- 15 oz can black beans
- 19.5 oz box chocolate brownie mix
*My notes: I usually soak and cook my lentils and beans ahead of time instead of purchasing them canned since it's cheaper and has less sodium. I usually cook a large amount of beans in the crock-pot and then drain and freeze them for later use. I'm assuming if I was using home cooked beans that I would weigh 15 ounces of beans and add enough water (not too much!) to fill in the spaces between the beans. Recently I purchased more canned items because if I'm without electricity (as unfortunately I OFTEN am) then I'll have beans ready to eat.