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	peggy's kitchen

Black Bean Brownies

By Cathe Olson Author of Simply Natural Baby Food available at www.simplynaturalbooks.com
Moderator of Mothering's Good Eating! Discussion Forum

I cannot take credit for the idea of using black beans in brownies. The original recipe was from "The Brilliant Bean" by Sally and Martin Stone. However, I have modified it to use half the amount of butter, maple syrup for sugar, and grain coffee substitute instead of real coffee. Even with these changes, this is a rich, moist, fudgy brownie that is sure to satisfy your chocolate craving. Best of all, you can feel good that you are getting lots of calcium and protein from the beans and eggs. There is no flour in this recipe either for those on a low-carb or gluten-free diet.

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Preheat oven to 350 degrees. Oil or butter an 8-inch baking pan. Melt chocolate and butter or oil together in small saucepan. In mixing bowl, beat eggs and maple syrup together. Add melted chocolate mixture and beat well. Beat in bean puree and coffee substitute. Fold in nuts. Pour batter into prepared pan. Bake 40 to 45 minutes, or until set. If you press your finger in the middle, it should make a little dent. Don't overbake. Cool. Cut into 2-inch squares.

Yield: 16

Note: Puree beans in food processor or blender. If using food processor, chop nuts first and set them aside. Then puree beans. That way, you only have to wash the food processor once.