Now for something completely different- and this is the type of sweet treat you can indulge in and still be maintaing optimal health- Chocolate Black Bean Brownies. I made these babies a two-parter, because they started off as a tasty pudding recipe (can check that one out here) and then, when baked, came out this fantastically moist, gooey deliciousness. Even thinking of them right now makes me want to back up a batch…
I Baked The Pudding and Out Came Brownies
October 12th, 2012
I’m not going to pretend like there wasn’t an ulterior motive when I started working on this recipe. I am thinking about my second book. It’s true. I can’t say writing a book is the most fun I’ve ever had in my life- but if I can do it, while planning a wedding and prepping my dad for cancer surgery, the second one should be a breeze.
Anyway- I can’t tell you the details as yet but what I can say is the overarching theme is to make recipes so flipidyflopps amazing that no one would know they were infused with stuff like- um- a lot of black beans.
Remember that amazing black bean pudding recipe I shared with you last Monday? That was merely a pit stop on it’s way to this one. I mixed in some flour, a few spices, baked it on up and HELLO BROWNIES! The secret to the amazing body of flavour in these brownies was the instant coffee substitute I used- Dandy Blend of course. Also super awesome- the flour was a combo of buckwheat and black bean making this completely grain free.