Triple-Chocolate Brownies

Pureed black beans replace some of the butter used in most brownies. Their earthy flavor and dark color are great matches for chocolate.

  • Prep:
  • Total Time:
  • Yield: Makes 16
Triple-Chocolate Brownies

Photography: Scheimpflug Digital

Recipe continues below this recipe video

Source: Everyday Food, January/February 2012

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter, plus more for baking pan
  • 1/4 cup black beans, rinsed, drained, and pureed until completely smooth
  • 3 ounces semisweet chocolate, chopped (1/2 cup)
  • 2 ounces unsweetened chocolate, chopped (1/3 cup)
  • 1 1/3 cups sugar
  • 2 large eggs, plus 1 large egg white
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder

Directions

  1. Preheat oven to 350 degrees. Lightly butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large microwave-safe bowl, combine butter, bean puree, and chocolates and microwave in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Whisk in sugar, eggs and egg white, and vanilla until smooth.

  2. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Stir into chocolate mixture until just combined. Pour batter into pan; smooth top. Bake until top is cracked and a toothpick inserted in center has moist crumbs attached, about 25 minutes (center will seem undercooked but will set further as it cools). Let cool completely in pan on a wire rack. Using parchment, lift brownie from pan and cut into 16 squares.

Cook's Notes

Nut lovers can add 1/2 cup chopped walnuts to the brownies. Walnuts pack a good dose of heart-healthy omega-3 fatty acids as well as protein and fiber. Store brownies in an airtight container, up to 3 days.

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