Kates Black Bean Brownies Sweetened With Medjool Dates Food

KATE'S BLACK BEAN BROWNIES SWEETENED WITH MEDJOOL DATES

Steps:

• Preheat oven to 350 F degrees. Generously grease 8" by 8" baking pan.
• In food processor, place dates, 2 cups black beans, and oil or butter and puree until smooth.
• Add baking soda, vanilla, and 1/4 cup cocoa powder and puree until completely smooth.
• Taste and add additional cocoa powder, one tablespoon at a time, pureeing and taste testing after each addition, as desired. Taste testing is necessary because dates often vary in sweetness. (I use 1/2 cup cocoa powder because I prefer my brownies to taste like dark chocolate.) Mixture should taste deeply fudgy and chocolaty and not taste like black beans, dates, or overly sweet. Mixture should taste like rich dark chocolate but not bitter. Allow food processor to blend for 3 to 5 minutes without stop to emulsify.
• Pour batter into deep bowl. Add eggs and combine with electric mixer.
• Pour batter into greased baking pan. Bake until slightly firm on top and edges pull away from the sides of the pan for 30 minutes.
• Allow to cool slightly and cut into 6 pieces. Eat while warm. Store in refrigerator or freeze. Brownies are still delicious when they are eaten slightly cold.

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

WEIGHT WATCHERS BLACK BEAN BROWNIES 1.5 WW POINTS

Steps:

• Heat oven to 350 degrees F; coat a 9 x 13-inch pan with nonstick spray.
• Blend drained beans and 2 egg whites or 1/3 of 1/2 cup egg substitute) in food processor or blender until smooth. Set aside.
• Place chocolate and lite butter in small microwave safe bowl. Microwave for 60-90 seconds. Stir every 30 seconds until smooth. Set aside.
• Combine bean puree, sugar, flour, coffee powder and remaining egg whites or egg substitute in a mixing bowl. Beat until well combined. Blend in melted chocolate, pour mix into pan, sprinkle with walnuts. Bake 30-35 minutes.
• Makes 30 at 1.5 WW points.
• Very chewy and chocolaty!

THE BEST BLACK BEAN BROWNIES (FLOURLESS)

Steps:

• Preheat oven to 350°F
• Butter an 8-inch baking pan.
• Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth.
• Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan.
• Bake the brownies for 30 to 35 minutes, or until just set in the center.
• Cool before cutting into squares.

BLACK BEAN BROWNIES

Steps:

• Preheat oven to 350 F and spray and 8X8 pan with cooking spray.
• Puree black beans with eggs, vanilla, melted butter and milk.
• Combine remaining ingredients and mix well into bean mixture (both steps can be done in a food processer or with an immersion blender).
• Pour batter into prepared pan and bake for 30-35 minutes or until brownie comes off of sides and toothpick inserted comes out with moist crumbs.

JAN'S BLONDIE BROWNIES

Steps:

• Preheat oven to 350; line a 8x8 baking pan with greased parchment paper.
• Melt chocolate and margarine together; set aside.
• In a food processor, blend the chick/garbanzos; add eggs and continue blending until smooth. Add remaining ingredients, keeping the milk aside and only use sparingly if needed. These will be pretty thick; you will have to scrape them into the pan; they will not be a pourable batter.
• Bake until done.
• Frosting:.
• Cream the cheese and margarine; add the remaining ingredients and blend. If you are using white chocolate in the batter, use white chocolate for the icing and the same for dark chocolate. Frost when brownies are cool; sprinkle with 'optional' coconut noted, if desired.