Monday, August 15, 2011

Black bean, gluten free brownies.

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Skepticism. This is the word that best describes what I thought when my awesome cousin Jamie told me about this recipe from 101cookbooks. I mean, brownies, with black beans? Well, it took me a few years but I decided to finally get around to it. Helpful since I was going to a few events after making these where there would be some folks with gluten allergies.

They were ranked rather well actually, in case you were wondering.

The ingredients are straightforward: chocolate, butter, black beans, vanilla, instant coffee, honey, walnuts, sea salt and eggs.

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The chocolate is unsweetened. Pure and more towards the bitter end of things. If I try this recipe again I may look into some other chocolate to see how the results compare.

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Unsalted butter is added.

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And mixed and melted thanks to the wonderful technology of microwaves.

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Nuts, chopped.

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Black beans and a share of the nuts are tossed into a food processor.

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Along with some vanilla..

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And a bit of the chocolate mix.

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And turned into a pulse. I have to admit things started to smell quite good at this stage, a nice chocolatey and nutty smell. The taste wasn’t quite there with the lack of sugar to cut the bitterness of unsweetened chocolate however.

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Hark, unsuspecting pristine melted butter chocolate liquid.

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Is pillaged by a rampaging band of chopped nuts.

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And instant coffee. The humanity!

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This mixture is stirred together to make a smooth liquid and set aside.

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Four eggs.

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Beat it!

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And add the honey or agave nectar. I had honey on hand.

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And beat them together.

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Next put the chocolate liquid into a bowl.

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And start working in the puree. Yes, I am aware it looks quite lovely. It gets better.

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Then the egg/honey or agave mixture is added in. But save a little bit of it!

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Once well mixed, pour into a baking pan lined with greased parchment paper.

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The remaining egg mixture is drizzled on top for looks.

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Sort of? Is this art deco? Americana? I know nothing about art.

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Bake and voila. Black bean brownies.

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And here’s a piece all by it’s solitary lonesome.

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It is quite fudgy and very soft.

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With a rich chocolate flavor. If you’re expecting that resistance that a well baked brownie will give you, you might very well be disappointed, but taken on it’s own merits, the black bean brownie is definitely worth a look.

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For the recipe, please check it out on Heidi’s lovely blog, 101cookbooks.

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