Feed on
Posts
Comments

Cocoa Bean Brownies

cocoa bean brownies

cocoa bean brownies

photo by vsimon who devoured them right after the picture

Maybe you read that right and thought, oh, cocoa bean bits in brownies, cool. But it really is cocoa and beans. You would never know if I had not told you.

Some years ago, I saw a recipe in USA Weekend magazine by Jean Carper for Chocolate Valentine Cake. Gluten free, and made with garbanzo beans. No wacky gluten free ingredients, nothing hard to find, or expensive.

It was a hit. But I took a good recipe and made it even better. Same great taste, texture and moistness, now it is a little simpler.

Quick and easy

Jean’s original recipe called for melted chocolate. Why not just use cocoa, oil, sugar, and skip the melting step? Five minutes prep start to finish. It works like a charm and is easier, cheaper, and more nutritious than a mix.

The amounts of ingredients have been adjusted a bit because the beans come in smaller cans now. And I have made this maybe a hundred times. With many kinds of beans. Kidney, black, white, garbanzo, whatever is in the pantry. It truly does not matter. Do buy unseasoned beans though. No bacon, no spice, ick, not in brownies.

Nutrition

I have switched to dark brown sugar because it has some antioxidants. The cocoa and the beans have much more though.

Beans, and cocoa too, are also good sources of fiber, vitamins and minerals. What is not to love here?

You can substitute your own cooked beans too. Use 1 ½ cups in place of the canned beans.

Cocoa Bean Brownies (or Flourless Chocolate Cake)

yield: 16 brownies

A thin batter puffs during baking, and then deflates a little.

Very chocolaty, very yummy.

ingredients metric measures
1/2 cup pure cocoa, not cocoa drink mix 50 gm
1/3 cup canola oil 160 ml
1-15 oz can beans, drained 425 gm
1 cup dark brown sugar 180 gm
3 eggs 150 gm
1/2 teaspoon baking powder 2 gm

Preheat oven to 350 degrees.

Put all ingredients in a blender and process until smooth. How simple is that?

Oil an 8×8 inch pan. Or 9×9.

Pour batter into pan and bake for 35-40 minutes, or until brownies are just set.

Cool, cut and enjoy!

For a chocolate cake and a fancier presentation, use a round cake pan. Cut into wedges and serve with raspberry or strawberry sauce.

4 Responses to “Cocoa Bean Brownies”

  1. uberVU - social comments says:

    Social comments and analytics for this post…

    This post was mentioned on Twitter by bewarethefish: now, me and gluten have no issues, but this brownie recipe I’m trying: http://bit.ly/yHIJN
    mmm beans….

  2. Amy Wagner says:

    Hi – I made the Cocoa Bean Brownies yesterday – it took me less than 10 minutes to put together! Bobby complained that they taste kind of like a chocolate pancake, but then we both agreed that there is nothing wrong with a chocolate pancake! Plus, what a great way to eat beans!

  3. [...] afternoon, I made cocoa bean brownies, found via Tastespotting. They contain actual beans, but not cocoa beans, and cocoa powder. I used [...]

Leave a Reply

You must be logged in to post a comment.