Pumpkin Black Bean Brownies

brownieDon’t be turned off by the name of these delectable (I promise!) brownies. I learned about black bean brownies from my internship working with dietitians at the GWU hospital this Fall. I will not hide the fact that I was totally hesitant to make these, but being the intern who aspires to grow up to have the same career path as them, I kept an open mind. Let me tell you that they were the most perfect fudgy brownies I have ever had. I spiced it up a little to make it appropriate for the holiday season with some added walnuts and pumpkin puree. Bring this to your family holiday party and make sure your grandparents get a taste! Black beans are a wonderful source of magnesium for the elderly because of its benefits in strengthening muscles. Just replace oil and eggs for pureed beans, water, and Greek yogurt (for some added protein, of course) and you’ll be sure to take everyone by surprise! My advice? Surprise them with the secret ingredient after they’ve tasted the deliciousness and are asking for seconds (or thirds!)

 Ingredients

3/8 cup whole-wheat flour

3/8 cup all purpose flour

½ tsp. baking powder

¾ cup pureed black beans

3/8 cup Greek yogurt

(Dairy free: substitute for unsweetened apple sauce)

3/8 cup water 

1 ½ cup brown sugar

2 tsp. vanilla extract

¼ cup cocoa powder

½ tsp. salt

½ cup semi sweet chocolate chips

½ cup pumpkin puree

½ cup chopped walnuts

¾ tsp ground cinnamon

½ tsp. ground nutmeg

Directions

Set oven to 350*. Grease an 8×8 inch baking pan

Stir together: flour, baking powder, and salt 

In a separate bowl, stir together: pureed beans, water, Greek yogurt, brown sugar, and vanilla extract

Gradually add the flour mixture, and stir the batter

Divide the batter in half in two separate bowls

Into one bowl of batter, blend the cocoa powder and chocolate chips.

In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, and nutmeg.

Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter.

Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.

Bake for 40-45 minutes 

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