Right after I made "Black Bean Cherry Brownies #1" and set them to cool on the countertop, I made a second version of the recipe. I decided this time to introduce some whole grain into the brownie and add a little sweetener. I had leftover cooked oatmeal and whole oat flour to use up, and a bottle of agave nectar in the refrigerator, so this is what I did:
Black Bean Cherry Brownies #2
325 degrees F. oven
22 minutes
oiled 8x8 glass baking dish
Step 1, melt on low heat and mix:
1/4 cup olive oil (half of what I used in version #1)
2 squares (ounces) unsweetened chocolate
Step 2, add and mix:
2 eggs
1/2 cup cooked and pureed black beans (including the cooking liquid)
1/8 cup (or about 2 tablespoons) agave nectar
1/2 cup leftover cooked oatmeal
1/4 cup + 1 tablespoon whole oat flour
Step 3, add and mix:
3/4 cup (about 4 ounces) dried cherries, cut into tiny pieces
3/4 cup walnuts, cut into small pieces, toasted
Spread mixture into an oiled 8x8-inch square glass baking dish or round pie plate, and then bake in a preheated 325-degree F. oven for 22 minutes or until a toothpick test comes out clean. Allow to cool in the pan before cutting.
I liked the way this second version of the brownie turned out. It was less crumbly and held its shape better, and it had a more cake-like consistency. But it was a little too sweet — that agave nectar is pretty powerful stuff! Next time, I'll reduce the amount a lot more.
Here is the list of my favorite cookie recipes I made in the past couple of weeks:
- Half-recipe of Sweet Nut Butter Cookies (Vegan)
- Oatmeal Fruit and Nut Cookies (including 1 egg)
- Oat Biscuits With A Little Dried Fruit
- Cindy's Vegan Oatmeal Raisin Cookies
- Black Bean Brownies #1
- Black Bean Brownies #2
Related Blog Articles:
The Benefits Of Whole Foods
No More Sugar
What Counts As Sugar?
Trying Out New Cookie Recipes
