Chocolate Toffee Black Bean Brownies Food

CHOCOLATE-TOFFEE-BLACK BEAN BROWNIES

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In blender, place beans and water. Cover; blend on high speed 30 to 60 seconds or until smooth.
• In large bowl, mix bean mixture and brownie mix until well mixed. Spread batter evenly in pan.
• Bake 20 to 24 minutes or until toothpick inserted 2 inches from side of pan comes out with moist crumbs attached.
• Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle chocolate over top of hot brownies. Immediately sprinkle toffee chips over top.
• Let stand about 3 hours or until chocolate is set. Cut into 4 rows by 4 rows. Store covered.

BLACK BEAN BROWNIES

Steps:

• Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture-and even the taste-will be much better in a food processor. I use this food processor.) Stir in the chips, then pour into a greased 8x8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don't forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I've served bean desserts, not one single person who didn't know beforehand has ever guessed!View Black Bean Brownies Nutrition Facts

BLACK BEAN BROWNIES

Steps:

• Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth., Transfer to a parchment-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

TOFFEE BROWNIES

Steps:

• Preheat oven 160C/Gas 3/fan oven 140C. Butter and line the base of a shallow 23cm/9in square cake tin. Melt the chocolate and butter together, stir well and cool.
• Whisk the eggs until pale, then whisk in the sugar until thick and glossy and well combined.
• Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and stir gently until smooth.
• Pour into the prepared tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle-there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre but will firm up on cooling.
• Cool in the tin on a wire rack for at least 1 hour, then cut into 16 squares and finish cooling on the rack, although I must admit it is much better to skip all this cooling malarky and eat them immediately when warm and fudgy!

CHILLI CHOCOLATE & BLACK BEAN BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly grease a 20 x 30cm brownie tin and line with baking parchment. Blitz the beans and vanilla, 1/2 tsp salt and 2 eggs with a stick blender until completely smooth.
• Put the butter and sugar in a bowl with the cocoa and remaining eggs, and beat with an electric whisk until creamy. Start off slowly, then increase the speed as you mix (so you don't get covered with cocoa!). Beat in the baking powder, then stir in the bean mixture and fold in the chocolate chunks.
• Scrape the mixture into the tin with a spatula, level it and bake for 25 mins until firm to the touch. Leave to cool, then cut into squares. Will keep for a few days in a tin at room temperature, and 1 week in the fridge.