The other day I came across a black bean brownie recipe in Shape magazine. It was free of flour and refined white sugar, and the writer promised that the baked brownies were as chewy and irresistible as regular brownies.
Well, I’m a sucker for healthy remakes, so I figured I would try it. I like a chocolate fix every now and then. My daughter can’t get enough of Clif’s brownie bars. So, I figured that if I can add a little fiber and protein to our chocolate habit, we’d be better off!
Here is the end result. It looks pretty good to me….
But oh, how looks can be deceiving!
Where, oh where did I go wrong?
Probably with this step right here:
I started with the beans and pureed them.
Smells like beans alright!
So I added the rest of the ingredients, mixed it up, and spread it into the pan.
And, of course, I had to give the batter a taste check.
Tastes like….mashed beans with chocolate added to them.
Hmm….I thought maybe adding a few chocolate chips to the top would help.
And then when it bakes, maybe that bean flavor will tone down a bit…
Ah, yes, here we go….
And it tastes like….really dark chocolate….and dirt…with a hint of beans. 🙂
I tried to save them by adding cream cheese frosting. My husband tried one and was so nice about it….
“It’s not THAT bad.”
Oh, they were bad. Like really bad.
So needless to say, black bean brownies will not become a family favorite anytime soon. 😉
We’ll just stick to original brownies from now on.