Monday, April 29, 2013
mexican vainilla black bean cabello~black bean brownies using vanilla from Mexico
Well these are a fun surprise. A dessert with an unlikely ingredient, black beans. Say whaaaa?
Now hear me out! I was also skeptical also, scoffed really, at the thought of putting beans in my brownies? I love myself some black beans, but surely not in my dessert?
Well, my friend Nicole has made me some amazing brownies many, many times, and she uses black beans every time and I never even knew they were in there until who knows how long. All I knew was that her brownies tasted rich, decadent, very fudgy, and not a hint of black bean chunk was stuck in my teeth.
So, I finally asked for the recipe, and I wanted to put a Mexican spin on it. Really that means, using my delicious Usumacinta mexican vainilla that my sister picked up for me in Mexico, and black beans already seem like a Spanish food staple, oh, and let's throw some Spanish words in there too. Ha. I don't know anything. But I do know these brownies are delicious and worth sharing. This recipe is adapted from what I remember Nicole telling me and a combo of scouring the Internet. I love the use of cocoa powder, vanilla, and black beans, it seems pretty me-hi-can-o to me:)
1 can black beans, rinsed and drained
3 tablespoons of oil
1/2 cup white sugar
1/4 cup+1 tablespoon of unsweetened cocoa powder
1 tsp of Pure Vanilla [i used Usamacinta]
preheat oven to 350 degrees.
in blender, combine all ingredients on a modest speed, making sure to give plenty of time for black beans to break down and there are no big chunks. [this will give you a silkier result]
grease an 8x8 glass baking dish
pour batter in and bake for 25 minutes or until tooth pic comes out clean
let cool for a good half hour so the brownies cut clean.