Amazingly Delicious & Easy Brownie Fudge Pie

So this recipe originally came from my Gooseberry Patch What's for Dinner? However I have tweaked it quite a bit. These brownies are fabuloso!

Originally titled Brownie-Fudge Pie
Get out your favorite electric mixer (you can use a wooden spoon if you want to). Dump in a cup of sugar (I didn't say they were healthy) and 1/2 cup oil. Mix well. Add two eggs and mix. Add 1/3 cup cocoa, 1/2 cup flour, and 1/4 teaspoon salt. Mix and add 1 teaspoon vanilla (if you have it. I couldn't find mine one time and they turned out just fine). Grease and flour a 9 inch pie plate. Pour the brownie mixture in. This cooks perfectly in my oven at 350 degrees for 25 minutes. The brownies are dense and really do taste similiar to fudge. This is Peter's new favorite brownie, too.

- PS: I am starting to add "dairy-free" label to any of my recipes that are dairy free just to help myself out. Feel free to do the same if you remember and feel so inclined!

Black Bean Brownies - Don't Skip This Post...

Um. Can I say I am blown away? My mom, the skeptic, is also blown away.
I don't have any pictures, they got eaten too fast at work, but they look like regular, DARK brownies. Very soft and gooey. Rather fudge like in appearance and taste really.

Seriously you guys, these are amazing. I think it's the little bit of coffee graunales that really brings out the chocolate flavor. I used unsweetened chocolate like the recipe calls for. Actually, I pretty much did the recipe to a T, I just cut it in half otherwise you'll get 45 brownies and that's a lot, even for my coworkers.

And the kicker is how, um.. healthy? they are ? I mean, we are talking about a flourless brownie, with agave nectar which has a lower glycemic index than other sugar. And they have black beans in them...like WHAT???

don't be a skeptic. Make them for your next get together. No one will know what's in them..

just remember to referidgerate them because these puppies are SOFT and WILL fall apart.

Thanks, Heidi for finding this awesome recipe. I posted the link in my previous post, but here's the recipe with Heidi's notes:


Amazing Black Bean Brownie Recipe
For those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar. Ania's head notes encourage you to keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used instant coffee this time around, but you can find natural coffee substitute at many natural food stores.

4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)

Makes 45 (2-inch) brownies.

Reprinted with permission from Baking With Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener by Ania Catalano. (Ten Speed Press 2008)

Call Me Crazy...

but I'm making these tonight to bring for my co workers in the printshop who did me a favor.

Will let you know how they turn out..

thanks to Heidi at 101cookbooks.com for the recipe, she got it from :
Reprinted with permission from Baking With Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener by Ania Catalano. (Ten Speed Press 2008)


http://www.101cookbooks.com/archives/amazing-black-bean-brownies-recipe.html

Look out! I'm on a roll!

I have made these two desserts recently and more than once. The biggest plus about these: they are easy! I love easy homemade desserts.

Cocoa Brownies from Good Housekeeping Favorite Recipes: Cookies!
Prep: 10 min
Bake: 25 minutes
1/2 c flour
1/2 c unsweetened cocoa
1/4 t baking powder
1/4 t salt
1/2 c butter (1 stick)
1 c sugar
2 large eggs
1 t vanilla

Preheat oven to 350. Grease 9 inch baking pan. Melt butter in saucepan over medium heat. While butter is melting combine flour, cocoa, baking powder, and salt. Remove melted butter from heat. Stire in eggs, one at a time, until well-blended; add vanilla. Stir flour mixture into sugar mixture until blended. Spread batter evenly in pan. Bake until toothpick inserted 2 inches from center comes out almost clean about 25 minutes. Cool completely in pan on wire rack.