For my first recipe in 2012 I thought I would make it interesting, apparently there is a whole beans in baking ‘thing’ going on in America; so I thought I would hop on the bandwagon. I have a feeling Martha had something to do with this ‘thing’, this recipe originated from her via Joy and then I made a few tweaks.
This is one of those recipes that you read and you immediately start browsing the cupboards for ingredients. The only thing I didn’t have already was the black beans that the recipe called for, and I couldn’t find any, so I subbed in kidney beans. I was already feeling uneasy about this recipe and this change was adding to my unease.
The unease may have had something to do with the fact that I have never made brownies before, and you always hear horror stories of dry brownies, or brownies that actually make people hungrier; something about munchies… I don’t know. But these were a success! They worked out perfectly and I didn’t over cook them. In fact my sister ate three in a row, they were cut small, but we still judged. I won’t judge you though eat as many as you want. And they have less fat and more protein! Only slightly but still! Did mention they are delicious!
Recipe adapted from Joy the Baker
57 grams of unsalted butter, plus more for greasing the pan
85 grams of semisweet chocolate, chopped, I use 70% Lindt
57 grams of unsweetened chocolate, chopped, I use 85% Lindt
48 grams of kidney beans, rinsed, drained, and pureed until smooth in a food processor
299 grams of granulated sugar
2 large eggs plus 1 large egg white
2 teaspoons pure vanilla extract
125 grams of all-purpose flour
26 grams of unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
10ish white chocolate buttons, I use Cadbury’s white chocolate melts
walnut chunks and coarse sea salt for topping (optional)
Place a rack in the upper third of the oven and preheat oven to 170 degrees Celsius. Butter a 9-inch square baking pan and line with parchment paper, leaving 2-inches of overhang on all sides. Butter and flour the parchment paper as well.
Fill a medium sauce pan with 2 inches of water. Bring the water to a simmer. Place butter, semi-sweet, and unsweetened chocolate in the bowl. Place the bowl over simmering water and stir until chocolate and butter are melted and combined. Remove the bowl from the simmering saucepan (the bowl might be hot!).
Allow the melted chocolate mixture to cool for a few moments. Whisk in the eggs and white, one at a time, until mixture is glossy. Whisk in the sugar. Whisk in the bean puree and vanilla extract.
In a small bowl, sift together flour, cocoa powder, baking powder, and sea salt. Add the dry ingredients, all at once, to the chocolate mixture. Break up the white chocolate and add to mix. Use a spatula and fold to incorporate. Once thoroughly combined, pour the batter into the prepared pan. Top with walnuts and sea salt, if using.
Bake brownies for 25-28 minutes, or until a skewer inserted in the center comes out with just a few chocolate crumbs on it. The center may seem undercooked, but it will cook further as it cools. Brownies are better slightly underdone than overdone.
Let cool on a wire rack for 20 minutes. Use the overhanging parchment paper to remove the brownies from the pan and slice.
Cut brownies into 9 or 12 generous pieces. Store brownies, wrapped individually, at room temperature for up to 4 days. Mine did not last this long.
The Little Cookbook 