Black Bean Beetroot Chocolate Brownie -- Dracula's Wedding Cake

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!

The Ingredients:

• 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)

The Method:

• 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.

Notes:

• The above method left the brownie a little dry. I might add some butter (about 1/2 cup may be) in future.

References:

• http://www.neverhomemaker.com/2013/02/red-velvet-black-bean-brownies.html

---

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.