Alright, since I seem to be on a black bean kick this week, why not end it with another bean recipe that will not only taste great, but help add a little more nutrients to your daily diet. The bonus of this recipe is it has lots of chocolatey goodness which makes the health factor not seem so painful to bear. A fellow reader emailed me this recipe and swore it was the best tasting bean brownie she had ever had. Now, I have tried the recipe where you mix the can of black beans with the brownie mix and I have to say I can barely gag that down. I love our recipe for our brownie recipe where we substitute half of the butter with pureed black beans. This new recipe however, has the texture of a flourless cake more than a brownie, which was really fun.
This cake/brownie does not have any flour in it, so it is a great gluten-free recipe if anyone in your family is needing a treat without flour. You will be shocked that this recipe has two cans of black beans. That is a lot of fiber and goodness in one 9×13 pan. Add the chocolate chips inside (and on top if you want) and you have a rich chocolate dessert your family will be sure to love! I could picture these brownies with ice cream and hot fudge and your family will never know they are eating so much beany-goodness! Give them a try and see if your family can tell. Just remember, the texture will not be like your typical brownie/cake. It is moist, gooey and quite dense. Just the way I like chocolate 🙂
I used Calorie Counter to compare our traditional brownie recipe with this bean cake/brownie. The difference was more than half the calories, a fourth the fat and these had a lot more protein and fiber, and half the sugar. All in all, these are a great option if you are wanting to cut back on fat, a lot of calories..and still have a rich, dark, chocolaty dessert!
- 2 cans black beans (15.5 oz.), rinsed and drained (DON'T use S&W beans, they have garlic and onion salt..not pleasant in a cake!)
- 6 eggs
- 6 Tbls. butter, softened
- 1/2 c. cocoa powder
- 1 t. salt
- 2 t. vanilla extract
- 2 c. white sugar
- 1 c. milk chocolate chips
- Preheat oven to 350 degrees and lightly grease a 9x13 baking dish. In a large food processor or blender, blend together the black beans and eggs until the beans are completely smooth. If your processor is large enough, add the remaining ingredients to the processor and blend until all combined and smooth. Once the brownie mixture is smooth, pour into the greased baking dish. Bake for approximately 35 minutes. When the cake is done it will start to pull away from the sides, and the center with a toothpick will come out with moist crumbs but not gooey. Serve this cake warm or frost once it is cool, or serve warm with ice cream.