Making bean brownies

In my quest to use more of our Madagascar beans I found a recipe for black bean muffins. I thought I would try them with half black beans and half Madagascar bean. In this recipe I used half a cup of Madagascar beans soaked then boiled for 20 minutes and one can of black beans. This added a bit of volume to the recipe, but didn’t change the texture at all.

Dried beans need a lot of cooking to get rid of the gas-making qualities and to minimise the ‘beaniness’ of the flavour. I really wish I had a wood stove so I could have legumes simmering away at the back of the stove without using gas.

Madagascar beans looking pretty in their jar.

Black Bean Muffins recipe (the original from the link)

Ingredients

  • 1 (15 ounce) can of black beans, rinsed and drained
  • 3 eggs*
  • 1/2 cup pure maple syrup (or sub honey)
  • 2 tablespoons coconut oil, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 tablespoon brewed coffee, optional to enhance chocolate flavor
  • 1/2 cup high-quality unsweetened cocoa powder (or use cacao powder)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top

Instructions

  1. Preheat oven to 350 degrees F. Line a 12 cup muffin tin with baking liners and spray the inside of each liner with nonstick cooking spray.
  2. Place black beans and 1 egg in food processor and process until beans are well blended. Add two other eggs, maple syrup, coconut oil, vanilla and coffee; process again until smooth. Next add in cocoa powder, baking powder and salt; process once more until smooth. Next fold in 1/3 cup of chocolate chips.
  3. Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter. Bake for 25 minutes or until toothpick inserted into the middle of a muffins comes out clean. Place on wire rack to cool for 10 minutes, then remove muffins from tin and transfer to wire rack to cool completely. Keep muffins for a day at room temperature, then transfer to fridge and place in an airtight container.

I decided to cook the brownies in a slice tray, because I didn’t have any muffin papers and I never follow instructions to the letter anyway.

All the ingredients except the Madagascar beans; they are boiling on the stove.

Of course I used more eggs than the recipe demands (my daughter is away, so I can use up eggs to my heart’s content).

This is what the beans look like blended with an egg

Don’t be alarmed (like I was) if you get to the pouring point and you have what appears to be a bean and chocolate shake. The liquid nature of the mix made me panic a bit, but it firmed up nicely once in the oven.

All ready to pour
Yum

Well, this one is a hit. It tastes good, is full of fibre and protein, it uses some of my home grown food plants, it tips it’s hat at being healthy (sort of) and did I say it tastes good?

While I was searching, I also found these recipes to try…

Chickpea brownie mix

Bean fudge

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s