Tuesday, March 27, 2012

Black Bean Brownies

The Practical Rabbit's Black Bean Brownies


1 c. dry black beans
3 Tbsp. flaxseeds+ 6 Tbsp. water
3 Tbsp. unrefined coconut oil
1/2 c. non-alkilized cocoa/ cacao powder or carob powder
1 c. honey or raw agave
1 Tbsp. vanilla extract
1 tsp. mint extract (optional)
1/4 c. walnuts or pecans
1/2 tsp. baking soda
1/4 tsp. Himalayan salt

24 hours before you want your brownies to be ready, start soaking your black beans in water. The beans will double in size over the soaking time, so don't skimp on the soaking water. If over the soaking day your beans soak up a lot of the water, add more to keep them covered. When you're ready to make the brownies, drain your beans and rinse them in a strainer, then put them in a pot filled with four cups of water. Turn the heat on high and heat the beans to boiling, then turn the heat down to medium and simmer until the beans are tender and can be pierced with the tines of a fork (about twenty to thirty minutes). Once the beans are done, preheat the oven to 325 degrees and add all of the ingredients into a high power blender and blend until everything is smooth. (About speed 2 or 3 on a Blendtec). If you're having trouble blending the mixture, add a little more water. Pour the batter into a greased 9x13" pan, throw it all in the oven and bake for 40 minutes. Once the brownies are out, wait for them to cool. If you have any brownies left over, store them in the fridge. These brownies actually taste best when they have sat in the fridge over night, but I have a hard time leaving them alone that long.

2 comments:

  1. You should add a picture to this so I can pin it to pinterest :)

    ReplyDelete