Simply Whole Kitchen

November 18, 2011

Duel of the Secret Ingredient Brownies (part 1)!

One of the things I miss most is a good brownie. I can go without traditional cake, cookies, and candy. It is a moist, chewy, delicious brownie that I miss the most.

I've tried a few brownie recipes and so far just haven't found that one that tastes like the brownies I used to eat. And I feel like it shouldn't be that hard right? I mean I'm just substituting flour and sugar? Those aren't THAT essential to a brownie recipe...right?

I know, you are thinking I am crazy for wanting a 'real' brownie on this diet. BUT one thing that I have learned on this diet is that you CAN have it as good as it was or used to be...you just have to find substitutes and work-arounds in order to make it good AND good for you! And I think I deserve both of those in my life and will continue on my quest for the best "better for you" brownie!
So, these recipes are my attempt at trying something new in order to find THAT brownie recipe. I will admit that these recipes were much harder than opening up a box of Duncan Hines and popping them into the oven, but please remember that both of these recipes have secret 'magical' nutritional power that the box brownies will never be able to offer you!

Now onto the recipes! Thank you to all of you who voted either in person, via email or on Facebook for this recipe to start the duel!

Black Bean Brownies
adapted from 101 Cookbooks
4 oz unsweetened chocolate
1/2 c unsalted butter (melted)
1/2 c vegetable oil
2 c black beans (1 15oz can)
1 c chopped pecans
1 tbsp vanilla extract
1/4 tsp salt
4 large eggs
1/2 c whole wheat pastry flour
3/4 c light agave nectar
1/2 c dark chocolate chips

Preheat the oven to 325 and grease a cake pan (8 x 11). Melt the chocolate and butter in a bowl in the microwave (for 30 second increments, stirring in between). Place the beans, 1/2 c of the pecans, vanilla extract, vegetable oil, and the melted chocolate and butter mixture into the bowl of a large food processor. Blend the mixture for 2 minutes or until smooth (it won't be pretty).
In a separate bowl, with an electric mixer beat the eggs until light and fluffy (about 1 minute). Add the agave nectar and beat well. Add the bean mixture to the eggs and stir until blended well. Add the flour and salt and mix well. Pour the batter into the prepared pan and top with the remaining chopped pecans and the dark chocolate chips. Bake for 30-40 minutes or until the brownies are set (mine took 30 minutes). Let the brownies cool in the pan completely before cutting into squares (they will be soft until refrigerated).
I know these look amazingly delicious and they were! Both my hungry hubby and I couldn't believe how good these were and how much you couldn't taste the secret ingredient in either recipe. I know these may sound a little crazy so, please proceed with an open mind. You can thank me later :) Enjoy!
Oh yum!! Just wait until the challenger recipe shows up tomorrow....I'm drooling already!

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1 Comments:

Anonymous J-lo-to said...

Super duper yummy! I just had so much fun making these! The black bean makes them so moist and the agave nectar gives it a delicate sweetness! These may be my new favorite brownie! Wow!

December 31, 2011 at 5:58 PM  

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