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Amazing Black Bean Brownies from The Power of Pulses

Even the most dedicated brownie connoisseurs will be shocked to find out that this decadent dessert contains a hefty quantity of black beans.

Book Cover Power of Pulses

The United Nations has proclaimed 2016 "The International Year of Pulses," celebrating the foods (peas, beans, lentils and chickpeas) that have been a cornerstone of global nutrition for centuries. All this makes new book, The Power of Pulses: Saving the World with Peas, Beans, Chickpeas, Favas and Lentils, by Dan Jason, Hilary Malone, and Alison Malone Eathorne, a particularly timely release.

The Power of Pulses is a DIY guide to growing and eating pulses, a gardening guide and recipe book at once, created by experts (Jason is the owner of Salt Spring Seeds and a long-time advocate of pulses as a healthy and environmentally responsible alternative to meat and tofu; foodie experts Malone and Eathorne are behind the recipes), featuring fabulous recipes like this one for delicious brownies that are packed with protein. 

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Black Bean Brownies from Power of Pulses

Photo Credit: Christina Symonds

Black Bean Brownies with Espresso Ganache

MAKES 12 BROWNIES

Even the most dedicated brownie connoisseurs will be shocked to find out that this decadent dessert contains a hefty quantity of black beans, which are inherently mild in flavour. Lovely on their own, these brownies are taken to the next level with espresso ganache.

2 cups (475 mL) cooked black beans

6 oz (170 g) semi-sweet

chocolate, melted

3 eggs

⅓ cup (80 mL) melted butter

¼ cup (60 mL) cocoa

1 Tbsp (15 mL) espresso powder (optional)

Pinch of salt

2 tsp (10 mL) vanilla

1 cup (250 mL) granulated sugar

ESPRESSO GANACHE

8 oz (225 g) semi-sweet chocolate

½ cup (120 mL) 35 percent cream

1 Tbsp (15 mL) maple syrup

1 tsp (5 mL) espresso powder

(or instant coffee granules,

dissolved in cream)

1 Tbsp (15 mL) unsalted butter

Preheat oven to 350F (180C).

Pulse beans in a food processor to form a paste. In a large bowl, combine beans and melted chocolate. Add remaining brownie ingredients and stir until combined. Pour batter into a greased 9-inch (22.5-cm) square pan and bake for about 25 minutes, or until a toothpick inserted into the centre comes out clean. Place pan on a rack and allow to cool completely before cutting.

For the ganache, melt chocolate over a double boiler. Add remaining ingredients and remove from heat. Allow mixture to cool before spreading over brownies.

From the book The Power of Pulses: Saving the World with Peas, Beans, Chickpeas, Favas & Lentils – Including 50 Vegetarian Recipes, ©2016, by Dan Jason, Hilary Malone and Alison Malone Eathorne. Published by Douglas & McIntyre. Reprinted with permission of the publisher.

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