I made these brownies on the day before we were going on our trip, placed them in the freezer to keep until we left, and then forgot to pack them! And so they were waiting for us when we returned. They tasted so good that I've made them several more times since then.
For this recipe, I used unsweetened cocoa powder instead of baking chocolate, which turned out to have a more delicious, intense flavor. I missed the opportunity to use fresh cherries this year, but next year I'll be ready to jump right on it! I think it would also be interesting to try different kinds of dried fruit, like raisins or currants, as well as different kinds of nuts. I did try about a teaspoon of cinnamon once, but its flavor was hidden by the other strong flavors. That's okay — it doesn't really need it.
Black Bean Cherry Brownies #3
325 degrees F. oven
22 minutes
oiled 8x8 glass baking dish
Step 1, mix together:
1/3 cup olive oil
1/2 cup black beans, cooked and pureed (including cooking liquid)
2 eggs
1 tablespoon agave nectar
Step 2, add and mix:
1/4 cup + 1/8 cup unsweetened cocoa powder
1/2 cup rolled oats
1/2 cup whole oat flour
Step 3, add and mix:
3/4 cup dried cherries, cut into tiny pieces
3/4 cup walnuts, cut into pieces and toasted
Place mixture in an oiled 8x8-inch glass baking dish and bake in a preheated 325-degree F. oven for 22 minutes or until a toothpick test comes out clean. Allow to cool in pan before cutting.
It's a pretty simple recipe, easy enough to remember, and easy enough to make quickly. The brownies store well in the freezer. Cheers!
Note: I'm not claiming that any of my recipes for Black Bean Cherry Brownies are "macrobiotic" and they certainly are not "vegan"! I made them for my husband who wanted something chocolate with no sugar and very little sweetness to them. That's the beauty of making cookies — they're so easy to create according to the specific requests of the people you love!
Related blog articles:
Trying Out New Cookie Recipes
Black Bean Cherry Brownies #1
Black Bean Cherry Brownies #2
