We’ve all seen those “even picky eaters will love” posts that test the will of the human spirit with ways to make ordinary food look horrifying. This isn’t one of those posts.
This recipe has been well received by almost everyone daring enough to give it a try, and has earned the approval of many a selective eater. Assuming you enjoy the taste of chocolate, these also have a really easy to handle texture, (no lumps or bumps), and are really easy to make. They also freeze well… if you can keep them in the house that long!
Black beans, baby! Enjoy!!
Black Bean Brownies
Tried, tested and renamed, “The Best Brownie Ever Made!”
You will need a food processor or blender and a 9″ baking pan, greased.
Preheat oven to 350ºF
1 – 19oz can black beans, drained and rinsed
3 – eggs
1/3 cup – oil (canola, olive)
2 tbsp – vanilla extract
1¼ cups – granulated sugar
½ cup – unsweetened cocoa powder
1½ tsp – baking powder
In a food processor or blender, purée beans, eggs, oil and vanilla
for 1 – 2 minutes, until smooth.
In a large bowl, combine sugar, cocoa and baking powder.
Pour in bean mixture and stir until smooth.
Pour batter into prepared baking pan.
Bake in preheated oven for 30 minutes or until a tester inserted in the center comes out clean. Let cool completely in pan.
Makes 12 servings.
Mealtime Hostage 
Sorry, I think this comes under the heading of Sneaking in Veges. This is something that if I served I might lose my credibility as a sympathetic food preparing grandma. (I have a great recipe for zuchinni chocolate chip brownies which went over like a lead balloon.) Just when I have my 17 year old grandson trusting me not to be sneaky, I would regress to the time when everything I served was questioned, prodded and often rejected. We have recently gone from an individual serving of spaghetti with Traditional Prego sauce on the side, to (drum roll) spaghetti with Traditional Prego sauce tossed together in a bowl family style. This took three years. If I didn’t mention the black beans in the brownies he might find out and consider me untrustworthy. If I do mention it there is no way he will eat one. That being said, at one Christmas dinner we had a Tiramisu which I ordered from a local restaurant and while everyone was eating and raving, our boy was claiming he hated Tiramisou (had never tasted it). So we just ignored the situation and he did taste it and now eats two helpings every Christmas. But I remind you that Tiramisu is vege- and bean-free. The last two summers I sent this grandson to a music camp at a local college as a resident for two weeks at a time. He had previously been a day camper for two years. His familiarity with and love for the camp was solid but I was tired of the 8 trips a day to prepare meals for him at home. I figured he wouldn’t starve in two weeks time and he needed to learn how to navigate a college dining room on his own, in preparation for actually going to college. I’m happy to report he did fine, even though sometimes he ate only dessert, chips or Zone bars. The big hurdle is getting him to stop thinking that people are watching him and judging him. The last post you sent out had really great suggestions. Grandma Doris >
No sneaking. TJ helps me make these, and loves adding all the ingredients to the blender.
This is the recipe, and these are the ingredients. I could easily hand my son the recipe, and he would make them the same way I do.
Now, were I to covertly add spinach or something that I know he won’t eat, and would be concerned he might find, that’s sneaking… and I won’t risk his trust for vegetables. But these are delicious and a very easy introduction to black beans. 🙂