If you read my recent article on chocolate and cocoa beans you may be interested to try out this recipe. It makes up a tempting panful of brownies with a deceptively rich texture and the wonderful aroma and flavour of dark chocolate. I’ve included a recipe for frosting for that extra-special occasion.
BLACK BEAN BROWNIES
Makes 24 brownies
4 cups (2 – 15 ounce cans) black beans, drained and rinsed
1 cup pitted dates
1 cup all-fruit strawberry jam
1 tbsp pure vanilla extract
¼ cup oatmeal, finely ground
1 cup unsweetened cocoa powder
¼ tsp salt
Preheat oven to 350 degrees F. Lightly coat a 14”x 9” inch baking pan with oil.
Combine the black beans, dates, jam and vanilla in a food processor and process until smooth. Add oatmeal, cocoa powder and salt and process again.
Pour into prepared pan and smooth the top with a spatula. Bake for 30 minutes until the top looks set. Remove from oven and cool completely. Cut into 24 squares.
Brownies will keep refrigerated in a covered container for up to 1 week.
FUDGY CHOCOLATE FROSTING
Makes 1 cup
1 cup boiling water
1/3 cup cocoa powder, unsweetened
1 ½ cups dried, pitted dates with
tough ends removed
1 tbsp maple syrup
Pinch of salt
½ tsp vanilla extract
Place boiling water and cocoa powder in a blender. Blend on high speed for about 30 seconds or until the mixture is relatively smooth. Scrape down the sides of the blender. Be careful not to let steam build up in the blender.
Add dates, syrup and salt to the blender. Blend until smooth, stopping occasionally to scrape down the sides of the blender with a spatula to make sure all the ingredients are incorporated.
Add vanilla and blend until combined.
Transfer mixture to an airtight container. Let chill completely, for at least 3 hours, until the icing becomes firm and spreadable.