Guess what? Blogspot's decided to allow me to post pics again! Whoo-hoo!
So the blogiverse has been abuzz with black bean-beetroot brownies. This is my version of it.
It has such an interesting color, I might even call it Dracula's wedding cake and serve it for Halloween!
- 3 cups cooked black beans
- 2 cups roasted beets (peeled)
- 8.3 oz (slightly less than this, actually) dark chocolate bar (I used 72% pound plus from Trader Joes and nearly used half a bar) melted.
- 3 eggs
- 2 Tbsp cacao nibs
- 4 Tbsp stevia powder
- Handful of chocolate chips (optional)
- I already had roasted beets in the freezer. If you are going to roast them afresh for this recipe, just heat the oven to about 350F, take a pan with a little water in it and add your beets in them. Plop it in the oven for about an hour. The beets are done when the skin looks all wrinkled and a fork will go through it easily
- Remove from oven, let cool and peel it.
- Pre-heat the oven to 350F
- Take 3 cups of black beans (pre cooked-- preferably in a pressure cooker until soft) put in a blender and blend until it looks like smooth hummus
- Remove it from blender and blend the beets the same way (without water) with the cacao nibs.
- Transfer both pulps to a bowl and break three eggs into it. Mix well.
- Add stevia and mix well.
- Melt the chocolate in a bowl in the microwave -- I just used my microwave setting for melting chocolate and it came out fine.
- Dribble the molten chocolate into the "batter" and mix well again.
- Taste and see if you need more sweetness. If you do, add more stevia.
- Line a square baking tray with wax paper or grease it.
- Transfer the batter into the tray and bake for 40 mins.
- Remove the brownie and let cool.
- The above method left the brownie a little dry. I might add some butter (about 1/2 cup may be) in future.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.