Cocoa and the Black Bean, black bean brownie delight.

This is my first pseudo guest post - a recipe my mom promises produces a rich decedent brownie visa vie the humble black bean. I'm a skeptic - but there is some wisdom in the concept that the humble black bean can piggyback in moisture in a recipe highly dependent on eggs and butter. I'm willing to take a leap of faith, after all it's just a brownie. Be sure to check the icing too - this is a verified recipe that I know for a fact is top notch, tried and true.

Mom's black bean brownie's

Vegan Black bean Brownies

9x13 pan or two cake pans.           

350 F oven for 25-30 mins


1 1/2 c ww or unbleached white flour
1 tsp. baking powder (necessary) and salt (opt.)
2 1/4 c. raw or brown sugar
1 1/4 c. cocoa
4 tsp. coffee powder
1 1/2 c. hazelnuts, chopped or into grinder/blender
1 15 oz. can black beans, rinsed well and back into can, top with fresh water
1 tsp. vanilla (add chocolate extract for coco kick)
1 c. water

Method: mix dries well. Drain beans and rinse thoroughly. Add beans back to the can and top with fresh water. Puree the beans and water really well. Add vanilla and the extra cup of water. Stir well, dump dries and nuts in and stir again. Pour into the pan or pans (greased or lined in parchment), bake half way and rotate the pan and continue until toothpick comes out clean.

Cool and ice with this frosting:

4 tbsp. cocoa
1/4 c. butter (or canola margerine)
1 c. icing sugar
2-3 tbsp milk or orange juice or water (orange water?)
1/2 to 1 tsp. vanilla

Method: combine cocoa with the butter and heat stirring well, in a saucepan until mixture boils. Stir until smooth and glossy.

Cool completely and pour into mixing bowl. Add icing sugar alternately with the liquid, beating to spreadable consistency. Blend in the vanilla. Spread thickly over top only. (as opposed to the bottom?) Chill brownies in the fridge to set the frosting.

Mom says "Shockingly delicious!!!

Points to mom for over using the exclamation point

my Beans - 2011