Friday, January 25, 2013

Black Bean Cocoa Bars

Stop! Don't run away! I know what you're thinking - black beans? In my brownies?! Really? Is this chick crazy?? You're just going to have to trust me on this one. Take a deep breath. It's going to be ok, I promise.

Black beans, full of protein and fiber, replace the flour in these rich chocolaty bars, which were born out of my never-ending quest to create healthier versions of Andrew's favorite treats. I'll admit, he wasn't a huge fan. (I swear, the man can sniff out healthy food a mile away.) But K, who is so picky he seems to subsist on hard-boiled eggs and air, absolutely loved them. He has them as an after-school snack with an apple and a glass of milk and he's in heaven.

Black Bean Cocoa Bars
Makes 16 bars (2 x 2 inch each)

What I use:
  • 1 can black beans, rinsed and drained
  • 1/2 c. unsweetened baking cocoa
  • 3 eggs
  • 1/4 c. milk
  • 1 Tbsp. butter, melted
  • 1/2 c. sugar
  • 1 tsp. vanilla

How I do it:

1. Preheat the oven to 350 degrees F.

2. Spray an 8 x 8-inch baking dish with non-stick cooking spray.

3. Place all ingredients in a food processor and blend until completely smooth, 2 or 3 minutes.

4. Pour the batter into the prepared baking dish; smooth the top with the back of a spoon.

5. Bake for 30 minutes or until the top is dry and a toothpick comes out clean when inserted near the center.

6. Cool completely in the pan.

Store in the fridge for up to one week.

I have considered trying different beans - which ones do you think might work?

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