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german chocolate black bean brownies

In challenge on November 30, 2012 at 12:51 am

well, i don’t think i have recently – or ever? – run into SUCH an unhealthy recipe. but it was the night before a canned-foods “top chef” cook-off challenge at work, and i just had to proceed.

first, i should back up. every winter, my office raises money for boston CANshare. this year, we thought it would be fun to run a canned foods cooking challenge. you had to pay to enter, and pay to eat/judge. there were two categories: entree and dessert.

your canned food options were one from column A:

canned black beans
canned tomatoes
canned pumpkin
canned corn
canned green beans

and one from column B:

canned baby corn
canned olives
canned water chestnuts
canned sweetened condensed milk or coconut milk
canned mandarin orange slices in water

i had heard of using black beans to make super moist and delicious brownies, so i decided to start there.

my topping options were going to be mandarin orange frosting or sweetened condensed milk frosting. i went with the latter. sorry, folks!

so. the most unhealthy recipe ever: three egg yolks, cup of sugar, stick of butter, can of evaporated milk. (oops! not what i was supposed to use. close enough or would they dock points? also, you might have just gotten higher cholesterol from reading that, so be thankful it wasn’t sweetened condensed milk!)

cook on medium, stirring constantly, until it begins to get thick. you’ll notice how it coats the back of the spoon in a different way. don’t let it boil!

when you’re there, take off the heat, add a teaspoon of vanilla, and stir in a bag of coconut and 3/4 of a bag of chopped pecans. (save the rest!)

let cool to room temperature, stirring occasionally. frosting – check.

then i made the cake, which all happens in a food processor. one bowl! how fun is that??

first, beans.

comments at the end of the recipe said to blend them very well. i found that adding one egg helped lubricate.

then you add sugar, more eggs, oil, cocoa, etc.. i mostly followed this recipe, but added a teaspoon or so of instant coffee (helps develop the chocolate flavor) and put all the chocolate chips inside. i also doubled the recipe (but not the chocolate chips).

spread into pan

and bake at 350 for 25-30 minutes.

look how moist!

frost and decorate with leftover pecans.

i wonder if all the fiber from the beans counteracts the spreadable heart attacked on top?

without it, though, they’re not too unhealthy (for a dessert) and (miss emily take note!) they are gluten-free.

and of course i should mention they do not – i repeat, do NOT – taste like beans. at all.

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