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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Revised Black Bean Brownie recipe from final issue
Bryanna
Owner/Moderator
2399 posts
Oct 27, 2008
2:16 PM
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Hi, there! I have revised the Black Bean Brownie recipes in the Ap/May/June 2008 Final Issue of the Vegan Feast newsletter. I discovered that I had left out the instructions for what to do with the "flaxseed glop", for one thing! Also, I have streamlined the method so that it is faster and easier and you don't have to use every machine in your kitchen-- just a food processor and a bowl!
The new recipe is below.
Enjoy! Bryanna
PS: Here's an amusing story about these brownies from a Brenda Wiley:
"A funny little something that I know you'll get a kick out of: I made a batch of your Black Bean Brownies for a co-worker who had just had her first baby (Gave them to her as a shower gift, along with an entire ready to heat and eat meal). When she returned my pan, she gingerly asked if I'd gone out and bought eggs to make those brownies with, since they were so moist and gooey.
I said no, that these were vegan brownies, but still just as "normal" and delic as non vegan ones. She asked what I used instead of eggs, and I told her what was in them. And then there was this blank look on her face ... and it had nothing to do with the black beans as one of the ingredients. She replied, "You mean you made them from SCRATCH? I don't think I've ever had brownies from scratch ... the only way I know how to make them is from a box!"
Sigh .. this is the state of adults in society now ... have no idea how to cook except from a box!"
Here's the new recipe:
BRYANNA'S REALLY GOOD BLACK BEAN BROWNIES! (Rev. Oct 2008)
Yield: 25 squares
Those of you who read my blog may have read the entry about the black beans and brownie mix recipe that I tried from the Internet. I followed the directions and used canned black beans and their juice. Yuck! A waste of a can of beans and a box of organic brownie mix! I was determined to make my own version, though, because it intrigued me to use black beans as part of the fat and instead of the eggs in a brownie. My omni friends had NO IDEA there were beans in these brownies, and gobbled them up!
FLAXSEED AND EGG REPLACER "GLOP":
1/2 cup water
2 tablespoons flaxseed, ground in a dry blender or coffee/spice mill
(do not omit the grinding step!)
2 tablespoons Ener-G or Orgran egg replacer powder
ADDITIONAL INGREDIENTS:
1 cup home cooked black beans (or well-rinsed canned ones), with a little water or home-cooked (NOT canned) bean liquid (it should all fit in a cup measure)
1 cup light organic sugar
1 cup packed brown sugar
4 oz (1/2 cup) melted Earth Balance
2 teaspoons vanilla extract
DRY MIX:
1 1/4 cups organic unsweetened cocoa (yes.. that much!)
1/2 cup wholewheat or unbleached flour
1/2 teaspoon salt
1/2 teaspoon baking powder
EXTRAS:
1 cup chopped walnuts, pecans, or other favorite nuts (you could also add organic dairy-free chocolate chips, dried fruit, etc.)
Preheat the oven to 300°F. (Yes, only 300°F! That is not a typo!) Spray a 9-inch square baking pan with oil from a pump-sprayer, or with cooking spray, and line it with cooking parchment, with the parchment going up to the the top of the pan on at least two opposing sides. This enables you to lift the cooled brownie (uncut) out of the pan with no muss or fuss.
In a food processor, process the water and ground flaxseed at high speed until the mixture is smooth, somewhat like egg whites. I call this "Flaxseed Glop". Add the egg replacer and beat until thick and foamy.
Add the Additional Ingredients (the beans to the vanilla) to the food processor and process until well-mixed.
Whisk together the Dry Mix ingredients in a wide medium-sized bowl. Scrape the food processor mixture into the Dry mix. Fold and stir briefly, just to blend. Fold in the nuts.
Scrape the batter into the prepared pan and bake for 50 minutes. Remove to a rack to cool. Do not cut until the brownies are cool. You can lift the whole thing out of the pan, using the parchment liner, onto a cutting board . Use a very sharp serrated knife to cut into 25 squares.
Nutrition (per square): 147.1 calories; 34% calories from fat; 6.1g total fat; 0.0mg cholesterol; 81.6mg sodium; 157.8mg potassium; 23.7g carbohydrates; 2.7g fiber; 16.7g sugar; 2.3g protein; 2.9 points.
Author: © Bryanna Clark Grogan 2008
Source: The Vegan Feast Quarterly Newsletter
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frances
2 posts
Oct 28, 2008
10:45 AM
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lol, I was just thinking, yesterday, that brownies are one of the easiest things to bake from scratch! that is kinda sad, is measuring out a few more ingredients really that difficult vs opening a box and a bag and trying to crack eggs w/o getting pieces of egg shell into your bowl?
And those poor non-vegans, who either can't lick their spatulas clean or risk getting salmonella if they do! :)
but, gosh, you're gonna kill me with all these delicious brownie recipes! (btw, I had posted to the blog about your okara brownies, that they needed more cooking time for me ... I was using an 8*8 pan, duh!) luckily I don't have a 9*9 pan, so maybe I can hold off on these for a while! :)
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