Having lived without refined sugar and wheat since March 2004, Amy Green has kept us updated on the experience via Simply Sugar and Gluten Free, her blog.
In 2011, she took the plunge and turned some of her most popular recipes into Simply Sugar & Gluten Free the book (published by Ulysses Press).
Of the '180 easy and delicious recipes you can make in 20 minutes or less' I chose today to share one with an almost Japanese twist. OK she did not use adzuki beans.
Here's Amy Chocolate Walnut Black Bean Brownies Recipe:
Chocolate Walnut Black Bean Brownies
This version of black bean brownies gets rave reviews in all my cooking classes and is more figure- friendly than most.The moist, fudgelike texture will fool everyone. No one will know they’re made with black beans, nor will they suspect that these are healthier than traditional brownies.The walnuts are optional, but I find they add a tasty textural contrast.
Makes 24 (2 x 3-inch) brownies
1⁄4 cup unsalted butter
1 teaspoon instant decaf coffee granules
1⁄4 teaspoon kosher salt
2 cups canned black beans, drained and rinsed very well
1 very ripe banana
1 tablespoon vanilla extract
4 large eggs, divided
3⁄4 cup Dutch-processed cocoa powder
1⁄4 cup agave nectar
1⁄4 cup plain low-fat yogurt
1⁄2 teaspoon liquid stevia
1 cup chopped toasted walnuts, divided (optional)
Preheat the oven to 325°F. Spray a 9 x 13-inch baking pan with cooking spray, then line with parchment paper and spray the paper.
In a small microwave-safe bowl, microwave the butter for 60 to 90 seconds. Stir to melt completely. Stir in the coffee granules and salt. Mix well. Set aside.
In the bowl of a food processor fitted with the steel blade, add the beans, banana, vanilla, and 1 egg. Process for about 2 to 3 minutes, until completely smooth, scraping down the bowl as needed. Add the cocoa powder and melted butter mixture. Pulse a few times to combine, then process again until smooth.
In a large bowl, beat the remaining 3 eggs with an electric mixer on medium speed for about 1 to 2 minutes, until light and fluffy. Add the agave, yogurt, and stevia and mix for another 1 to 2 minutes, until light. Add the bean mixture and mix on medium speed until thoroughly incorporated. Gently stir in 1⁄2 cup walnuts if using. Pour the batter
into the prepared pan and smooth it out.Top with the remaining 1⁄2 cup walnuts if using, pressing them lightly into the batter. Bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Let the brownies cool. Cover and store in the refrigerator.
(* Recipe reproduced by permission of Amy Green and Ulysses Press, all rights reserved, 2011, photo copyright 'Simply Sugar and Gluten Free)