Yesterday students at Mill Creek sampled an early Valentine’s Day treat, black bean brownies, and the responses were all love. Of course there were doubters, “What, black beans? In the brownies?” one Mill Creek student exclaimed as he approached the sample table only to leave with a smile and a simple, “Wow, that was really good!”
Several pounds of dried black beans were soaked overnight and combined with gluten-free old fashioned oats, cocoa powder and a few other baking ingredients to make a delicious chocolate brownie infused with dietary fiber, protein, Vitamin B and anti-oxidants. This is an egg- free, dairy free, and gluten free alternative to celebrate Valentine’s Day with your family. Both students and staff were extremely impressed with the black bean brownies and several even asked for the recipe.
“At Home Version” Black Bean Brownie Recipe
· 12 oz dried black beans soaked and cooked until soft
· 1/4 cup+1 tbsp cocoa powder
· 1 1/4 cup quick oats
· 1/2 tsp salt
· 1 1/2 cups sugar
· 1/2 cup vegetable or coconut oil
· 2 tbsp vanilla extract
· 1/2 tbsp baking powder
· 1 1/4 cups chocolate chip
- Combine all ingredients except chips in a food processor, and blend until completely smooth.
- Stir in the chips and then pour black bean brownie mixture into an 8x8in baking pan.
a. Conventional oven: 350F for 15-18 minutes
b. Convection oven: 325 for 12-15 minutes
- Let cool at least 10 minutes