That's right. Black bean brownies. I too was skeptical, but as I sit here smelling them fresh out of the oven, I sure hope that I am proven wrong!
I found this recipe while hunting some new naturally sweetened desserts and figured it was worth a shot!
Please do not comment on my photography skills. Hopefully my talent for taking pictures of food will improve over time.
I made some changes to the recipe as I went along, too.
First off, I didn't have any instant espresso in the house, so I used instant coffee. While filling up my 1/4 c measuring cup, I began to worry that the brownies would have too much of a coffee taste. Instead of adding a 1/4 cup, I only added 1/8 cup. The recipe also called for a food processor, but I just threw everything into the blender. Next time I will use the food processor since my batter seemed a bit too runny.
As I started putting everything together, I realized that I didn't want to use the entire cup of honey. Too often, the taste of honey in baked goods can be too strong for me. There was some agave nectar in my pantry, but not enough. I ended up using a mix of the two (1/4 c agave and 3/4 c honey). Mmm...honey! (And agave!) *Note that adding the honey liquefies the batter even more.
After putting the batter into the pan, I sprinkled walnut pieces on top. Feel free to omit these if you wish - they are not in the original recipe.
Cooling.
Ready to eat!
I'm always a bit picky when it comes to appreciating food that I make. However, I was pleasantly surprise with how they tasted. The coffee flavor wasn't strong or too noticeable. The black beans weren't noticeable at all! My husband approved of the brownies and gave them a thumbs up. That's good enough for me!
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