Pinto Bean Brownies ~
Okay, so what do you do with all those dry pinto beans? You make what you know, try something new, you can share with others - the list could be endless! Below is something new that I had an idea about with beans replacing the flour. What would we do without the internet of ideas and other people's yummy ideas, you would get creative - that I do though this wasn't one of them. (BTW I used the older beans first soaking with a quick boil then over night with baking soda that softened them and omitted any gases there might have been, then cooked until tender done).
2 Cups pinto beans cooked or caned drained and rinsed.
2 large eggs
3 TBS oil - I used avocado oil it was closer than the coconut lol
1/2 cup cocoa powder not level
1/4 tsp Himalayan salt
2 tsp vanilla
1/2 cup cocoanut sugar
2 tsp baking powder
1/2 - 2/3 cup chopped pecans - thrown on top
Pre-heat oven to 350 and prepare 8 x 8 pan - I did not have a 9 x 9
In a food processor, really good blender, or hand work - mush the beans into a puree.
If you are using a food processor add to that bit and mix altogether eggs, oil, sugar, cocoa w/baking powder (I combined cocoa and baking powder together in a separate bowl then added), salt and vanilla. Pulse until smooth, scaping the sides down here and there.
Pour into the pan top with nuts if you like and bake for 25-30 minutes - until brownies are pulling away from the edges or toothpick comes out clean. Since I used an 8 x 8 pan it took a bit longer, but I watched closely. The texture will be slightly different (mine was but not big deal) more like some GF flour recipes. Mine came out light and like melt away goodness. Cool in pan for 15-20 minutes before cutting.
Original recipe found here Blossom and Finn and the bogger calls them decadent ~ pretty much!
They really turn out pretty and delicious too!
Don't tell them they're made with beans and see if they notice!
Enjoy ~
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