I can’t decide if this is a brownie or a cake.
So, it’s both. A brownie-cake.
I may have mentioned this before, but I’m sure by looking at the blog you’ve already figured out I’m not much of a sweet person. Too much sugar make me just a wee bit crazy and usually doesn’t leave my stomach feeling all that well.
The other day, I really really wanted a brownie, but not something super rich, which brownies usually are. My husband, being the rock star that he is picked up some pre-made gluten-free brownies from the store. We both agreed they were dry and too rich. I had to make them on my own. Plus I always feel better about homemade treats anyways.
I basically wanted a light fluffy chocolate cake, but in a brownie form. We can either blame or thank the pregnancy for this one.
If you do want a richer [black bean] brownie, I’m going to send you over to miss Joy the Baker and to make them gluten-free, just swap out the flour for an all purpose gluten-free flour. You’re in good hands with her, I promise.
My husband isn’t a fan of walnuts, so I added chocolate chips on top the second time around.
I also waited until brownie #2 to tell him there were black beans in them and they were reasonably healthy.
He ate half the pan.
Maybe next time I’ll lie and say they’re fattening, then he’ll back off my brownies.
I looked up tons of recipes and stumbled upon several that had black beans in them. I’ve always been skeptical. I mean, black beans in brownies? I was worried I’d waste an entire pan of brownie batter.
I decided to just go for it. Clearly.
This is EXACTLY what I wanted! A light, fluffy, brownie slash cake! Not too rich, but just enough chocolate to satisfy the craving. For those watching their waste line, this is a great option because I replaced butter with applesauce, whipped up 2 egg whites and only 1 egg and also went for a little less sugar than typical brownies. With all the modifications to a typical brownie, I’d say they turned out pretty damn good.
Black bean Brownie-CAKE, Gluten-free
- 1/2 cup gluten-free all purpose flour [if you don’t want gf, use regular flour]
- 1/2 cup sugar – I used cane juice sugar
- 1/3 cup cocoa powder
- 1/2 teaspoon salt, plus more for sprinkling on top
- 1/2 teaspoon baking powder
- 3/4 cup chocolate chips, plus more for topping
- 1/4 cup black beans, drained and rinsed
- 1/4 cup unsweetened applesauce
- 2 egg whites + 1 whole egg, lightly whisked
- 1 teaspoon vanilla extract
Optional – walnuts for topping
Preheat oven to 350 degrees. Spray a 9-inch square baking pan with non-stick cooking spray [or use butter] and set aside.
In a medium bowl, mix together flour, sugar, cocoa powder, salt and baking powder.
In a food processor, blend the chocolate chips and black beans until purred.
In a separate bowl, mix together dry ingredients – applesauce, eggs and vanilla. Add in the chocolate and black bean puree, mix well to incorporate.
Add the wet ingredients to the dry mixture and with a spatula careful mix to combine.
Pour the batter into the prepared pan. Top with chocolate chips and/or walnuts and sprinkle with a little sea salt – optional.
Bake for 20-25 minutes or until it passes the toothpick test – if you pull it out and it’s clean, time to remove the brownie-cake.
Remove and let cool on a wire rack for 10-15 minutes before cutting and biting into.
note: seal leftovers in airtight container and store for up to 2-3 days.
*gluten-free *dairy-free – if you use dairy-free chocolate chips
August 14 2012