New World black bean brownies

It seems like every baker has joined the effort to turn out more bread, cookies, and muffins during these days of quarantine, and I’m doing my part. Black bean brownies have been on the horizon for some time. Beans? I was skeptical. I finally made them, and now I’m a believer. They are so good that I don’t see any reason to make traditional brownies any more.

Maybe it’s the richness and meatiness of black beans. Maybe it’s just the dark color. But they blend well with the chocolate. So well, they become lost in the mix, and can no longer be detected. My Chief Taster couldn’t tell the secret ingredient, and he can generally detect any flavor I throw at him.

Continuing the New World theme (see the recent recipe for New World Truffles), I added ancho chile powder and ground cinnamon. Black beans, cocoa powder and vanilla have their origins in the New World, as well. If you don’t like a little kick in your brownies, omit the chile. They will still be as rich and chocolatey as any brownie, plus they are gluten-free. If you can’t get black beans or ancho chile powder, see the substitution suggestions under notes at the end.

NEW WORLD BLACK BEAN BROWNIES

• 1 15-oz./425 grams can of black beans, or 1 1/2 cups cooked beans, drained

• 2 large eggs

• 3 tablespoon/40 grams melted coconut oil, or other mild tasting vegetable oil

• 2 teaspoons vanilla

• 3/4 cups/75 grams unsweetened cocoa powder

• 1/2 cup/115 grams sugar

• 1 teaspoon baking powder

• 1/4 teaspoon salt (1/2 teaspoon if using unsalted beans)

• 1 teaspoon ancho chile powder

• 1 teaspoon ground cinnamon

• 1/2 cup chopped walnuts for topping

1. Preheat oven to 350 F/176 C. Oil 8″/23 cm square baking pan, and cut parchment paper to fit bottom of pan.

2. Puree beans in a food processor until smooth, adding a few tablespoons of bean liquid if necessary to make a smooth paste.

3. Add eggs, oil, and vanilla, and blend until smooth.

4. Combine dry ingredients in small bowl. Add to wet ingredients in food processor and blend well. The batter will be very thick.

5. Spoon batter into prepared pan and smooth top. Sprinkle chopped nuts over top, pressing nuts lightly into batter.

6. Bake for 30 minutes, or until brownies test dry with a toothpick. Allow to cool completely before removing from pan and cutting into squares.

Notes ~

~ Substitutions: if black beans aren’t in your part of the world, try dark kidney beans instead. Even a lighter colored bean would be OK, if you didn’t mind lighter colored brownies. Substitute any chile powder for ancho chile powder. Use less than called for if you are using cayenne. For a chile flavor without the heat, try paprika.

~ Ancho chiles are dried poblano chiles, and one of the most commonly used dried chile in Mexico. A little fruity and sweet, they impart mild, flavorful heat.

~ When purchasing cocoa powder, look for the labels “Fair Trade” or “Organic” to be assured that child slave labor was not used in harvesting the cocao pods. The ubiquitous Hershey’s cocoa powder does not have these labels, and Hershey’s will not/can not say they don’t use child slave labor.

© 2009-2020 COOKING IN MEXICO ALL RIGHTS RESERVED