I love chocolate. It’s no secret. Give me the choice between a bag of Skittles and a Reese cup (or Snickers bar, or Hershey’s kiss, or Twix, or M&Ms) and I’ll pick [any of] the latter every time. One could say I have a problem. And so, when I found out that one of my sorority sisters from UVa started this awesome blog a couple of years ago and in turn found a link to this equally adorable online space – I was in heaven. I love healthy, fun food blogs – and all of the ones that Sarah links to fit the bill.
Anyway, I was perusing last week, and came across Brittany’s recipe for “Special Brownies.” No, it’s not what you think – but a friend of ours immediately thought the same thing. So don’t feel bad. Okay, okay – back to the point here. BLACK BEAN BROWNIES. Does that sound disgusting or what? I suppose I should admit that as much as I love chocolate – I despise beans. Except for refried ones. Smothered in so much cheese they’re practically unidentifiable. Anywho, I digress.
I had seen recipes for black bean brownies in lots of hip and trendy places over the past couple of years, and I just couldn’t bring myself to try them. I don’t know – when you hate beans as much as I do (which is a lot) it’s really hard to imagine tarnishing one of your favorite things on earth (read: chocolate) with them. So I ignored all the recipes. But when Carrie and I decided to cook dinner together last Thursday, I figured I’d go for it.
Honestly, I think it was the hot yoga that did it to me. I have officially been to class 11 times – that’s 2 – 3 times a week for the last 4 weeks! Aren’t you proud? Anyway, I figured if I’m working my butt off for multiple hours every week to try and be healthier and feel better, I could stomach the idea of possibly making brownies (YUM) just a tad better for me.
So, after our delicious dinner (of which I forgot to take pictures – sorry!) which included parmesan asparagus, pasta with basil and red peppers, and parmesan & panko crusted tilapia, we began our quest to make special brownies.
Here’s the thing – when you’re making them, they sort of look as nasty as they sound. The recipe is here (and above), so I won’t go through every little thing, but I will show you what I mean:
Yep. It’s true. You actually just dump everything into your food processor and, well, process. Scary, but it works. So anyway, I made a couple of MINOR changes to the recipe – I was afraid of any smidge of beany taste, so I added some mini semi-sweet chocolate chips in the batter pre-processing (so they got all crunched up) and on top. I made a second batch (yes, we finished the first one in three days) yesterday when Alex’s family came, and was forced to modify again – I only had 2 eggs, and it calls for three. So, thanks to Google, I figured out that I could use 1/4 cup flax seed meal and 1/4 cup cold water to substitute for an egg. HOW SWEET IT IS THAT? So I did, making it even more healthy, not a bit less tasty, and therefore exponentially more exciting. :) I mean, get real – can YOU tell the difference?
Their texture is a tiny bit different, but not in a bad way. Just different. As in – not Betty Crocker out of a box texture. Which is fine. :) I enjoyed them the way I always enjoy brownies – with a (probably too big) scoop of vanilla ice cream. I was a satisfied customer:
In case you can’t tell, there’s no brownie left in there. Knowing me, not even a crumb. It was awesome. Who knew?
Happy Monday! Go make some brownies.