I don’t know many who can pass up a good brownie. I rarely bake a pan of brownies because inevitably, I eat at least half of the pan. However I may start making them more frequently thanks to a recent experiment I tried.
I made very tasty Vegan Blondies a couple of weeks ago inspired by Ambitious Kitchen; using chick peas in the recipe intrigued me. I thought why not try black beans as a substitute for oil, eggs, or applesauce when making brownies. I purchased Ghirardelli Double Chocolate Brownie mix (If you visit Ghirardelli’s Facebook page, you can get a $1 off coupon), added a 15 oz can of Bush’s black beans, rinsed, drained, and pureed in the food processor, and 1C of water. I combined those three simple ingredients, and baked it at 325° for 25-30 minutes. Family members in my house vary in age, from 3 to 63. Everyone enjoyed this scrumptious treat and I felt good eating this surprisingly chocolatey, and moist dessert.
Susan Williams is a small business owner, entertainer and freelance writer. While mothering her two boys (well three if you count her husband) is her priority, she knows it takes an entire community exchanging information to raise healthy children and successfully manage a home. She's honored to contribute to My Daily Dish.