I LOVE beans.
I LOVE brownies.
I LOVE our recipe for brownies.
Mix our brownies with black beans and you have a combination that is more moist, more dense, more chocolaty and more delicious…WITH the added bonus of having HALF as much fat and calories as they do when they are made with all butter. Trust me..you will NEVER know!
This is what you call a win-win!! (Problem is I ate twice as many brownies as I would have otherwise–oops!)
- 4 c. sugar
- 8 eggs
- 2 cubes (1 c. butter)
- 1 c. pureed black beans (I pureed one can of black beans and there was plenty for 1 c.--I drained the bean juice out and filled almost back to the top with water and then pureed them)
- 1 c. cocoa powder
- 1 T. vanilla
- 1 t. salt
- 3 1/4 c. flour
- 1 cube butter, softened
- 1 lb. powdered sugar (3-4 c.)
- 3-4 T. milk
- 2 drops mint extract
- 1 t. vanilla
- Dash of salt
- Drop or two of green food coloring
- Andes Mints, shredded
- For the black beans, puree one can of black beans and there was plenty for 1 cup, drain the bean juice out and fill almost back to the top with water and then puree them until smooth.
- Cream together the sugar, eggs, butter and black beans until it is smooth. Add the cocoa powder, vanilla and flour and beat until smooth again. Spread batter into a greased jelly roll cookie sheet evenly and then bake at 350 for 32-34 minutes (at 32 minutes the brownies were still a little too soft so I kept them in for another 2-3 minutes and they were perfect--don't over cook your brownies or they will be too dry). Let brownies cool and then frost.
- Frosting: cream the butter and sugar together until smooth. Add enough milk to make the frosting a smooth and soft texture. Add the extract, vanilla and dash of salt. Add the food coloring and beat until frosting is ready to spread over brownies. Spread over brownies and garnish with shaved Andes mints.