black bean + quinoa mousse brownies
Today I opened a can of black beans and measured out some cocoa powder, hoping for some inspiration. What can one accomplish with these two ingredients plus a few others? Well I was keen on figuring that out. I remembered I had some leftover quinoa in the fridge, plus a Costco sized tub of honey. Instead of adding heaps of agave syrup or sugar (which other recipes on the internet seem to call for), which both cause mischief in our bodies, I opted for honey. I gave up on finding a recipe I liked, crossed my fingers and started throwing ingredients together.
Turns out black beans and quinoa can happily accompany cocoa powder into a pan and make brownies!
And so, this is what I created. If you like dark, luscious flourless brownies that include some healthy ingredients, then read on!
Black Bean + Quinoa Mousse Brownies
- 1- 15 oz can organic black beans, rinsed really well.
- 2 eggs
- 1/4 cup cooked quinoa
- 1/3 cup creamed honey
- 1/3 cup melted unsalted butter
- 2 tsp. pure vanilla
- 2 tbsp. cream (you could try coconut milk from the can too)
- 2 tbsp. local honey
- 2 tbsp. cocoa powder
Combine above ingredients and puree in a food processor until thoroughly blended. Out of the food processor, the batter should be glossy with no lumps.
- 1/2 cup cocoa
- 2 tbsp. arrowroot powder
- 1 tsp. cinnamon
- 1/2 cup bittersweet chocolate chips
Sift together dry ingredients, and add the chocolate chips.
Combine both wet and dry ingredients and stir until all powders are mixed through. You may notice the batter is really fluffy and marshmallow like.Grease a 9×9 pan and dust with icing sugar. Scoop batter into pan and spread evenly. Bake on the middle rack at 350 degrees for 30-35 minutes or until set.
The brownies are mousse like in consistency, soft, fluffy, yet fudgey and rich. These are not as sweet as you may be used to, but I prefer my dark chocolate treats with a bite. These brownies do not taste like black beans, but because they contain them, you can practically eat them for dinner. Once they set and cool for more than a few hours, they settle a bit and become more dense and more delicious.