Last week, a group of girlfriends gathered for a Girls’ Night In at the home of my BFF. She’d made everything look magical, with snowy-white table linens, silvery snowflakes, polished napkin rings and good silverware, and sparkling touches down the center. It looked like a winter wonderland.
Our meal was served potluck-style. The hostess made chicken spaghetti. I brought garlic bread. There were two different salads, a lasagna, a rice pilaf and white chocolate pudding.
Jana brought brownies. Black bean brownies.
You better believe she took a ribbing for her offering.
I think most of the guests would have rather eaten the sole of their shoe than try the brownies made largely out of black beans!
Jana doesn’t eat much. She has some medical problems (a lot of medical problems) and relies largely on liquid nutrition. So, you’d better believe that when she does eat, whatever she puts in her mouth packs a nutritional punch. In fact, she herself wrote a blog post about these brownies a few weeks ago, and here’s what she said about them (copied directly from the post, with her permission!):
Like I said, the group was skeptical. Leave it to ‘Give It to Amy, She’ll Eat Anything’ to dive in first.
Jana’s description of them is quite apt! They are delicious. I PROMISE you that you’d NEVER know they are made out of black beans. I promise. All the other ladies were persuaded to try them as well. By the end of the evening, they were declared an unqualified success!
A girl who grew up on a ranch in Texas shouldn’t be doubted.
Here’s Jana’s recipe, in her own words:
Black Bean ‘So Good for You, They’re Practically a Vegetable’ Brownies
by Dr. Jana Vanderslice
1/4 cup oats
1 can black beans (drained and rinsed)
1/2 cup chocolate chips
3 Tbs canola oil
1 cup regular sugar (OR 1/2 cup brown sugar and 1/2 cup regular sugar)
1/2 cup cocoa powder
3 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Place the oatmeal in the food processor, and blend until it is as close to a flour consistency as you can get it.
Place the beans, 1/4 cup chocolate chips (or a little more!) and oil in the food processor. Cover and process until blended.
*TIP #1: Splurge and go with “a little more” than 1/4 cup of chocolate chips!
Add the eggs, brown sugar, regular sugar, cocoa, vanilla, baking powder, baking soda and salt. Cover and process until mixed.
*TIP #2: Baking soda takes the gas out of beans. When you cook a pot of beans, always add baking soda or even Dr. Pepper or Pepsi. Your family will thank you.
Pour into a sprayed 9-inch square pan. Sprinkle with 1/4 cup chocolate chips. Bake at 350° F for 20 to 25 minutes, or until a toothpick inserted near the center comes out clean.
*TIP #3: I also like to use the mini loaf pans or cupcake tins. Decrease the cooking time if you use smaller pans.
*TIP #4: Personalize your brownies by sprinkling different candies on top in the last few minutes of cooking. Ex: Green and Gold M&M’s for Baylor Bears Football, candy corn for Fall, Ande’s mint chocolate bits for Christmas, red sprinkles for Valentine’s day, or drizzle melted white chocolate bark for zebra brownies, etc.
Nutritional Information: Calories Per Serving: 219, Calories from Fat: 67, Fat: 7 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 43 mg, Sodium: 172 mg, Potassium: 399 mg, Carbohydrates: 34 g, Fiber: 4 g, Sugar: 20 g, Protein: 6 g.
View this recipe to print or add items to My Shopping List.