To Cook With Love linked to these brownies at Tessa the Domestic Diva (I love how word gets around on the internet). I have been put off by box mix brownies lately--to sweet, or too gooey, or too dry, or too oily--they just weren't doing it for me. I felt like I needed to cover them with ice cream to disguise the fact that I wasn't enjoying them (what a shame, right?). These Dark Chocolate Flour-less Brownies looked so out-of-the-box (heh) that I had to try them. I am verklempt (Yiddish--speechless with emotion). Smooth. dark chocolate. honey. No. Words.
Tessa's recipe is a little lower in fat and sugar, but I used what I had on hand. Also, her comments section is a good resource, if your unsure how these will work out. This is how I made them, and its really easy:
Yield: 1 8 x 8 pan
- 15 oz can black beans, rinsed and thoroughly drained
- 1/4 cup melted butter
- 1/2 cup honey
- 2 T granulated sugar
- 1 egg
- 2/3 cup cocoa powder
- 1/2 tsp baking soda
- 2 tsp. apple cider vinegar
- Preheat oven to 350 degrees.
- In a food processor bowl (a blender should work too), add all the ingredients through the egg. Puree until smooth.
- With the motor running, add your other ingredients and mix well.
- Pour into a greased or parchment lined 8 x 8 pan.
- Bake in a preheated oven until 20-25 minutes until a toothpick inserted in the center comes out clean (which means 30+ minutes in my finicky oven).
- Cool, cut into desired shape, and store in an airtight container.