Brooklyn Brownies

Roller derby teammates and I have been training for the New York City Skate Marathon

that takes place in Prospect Park in Brooklyn.  We registered for the Derby Team category where we split up the 26+ miles.  Su Nami and I are a team of two for this event.  I was meeting her late one afternoon for a skate after our kids got out of school.  My two girls were a little startled when I surprised them by picking them up after school instead of their usual bus ride.  In order to smooth this random middle of the week “play date” with Su Nami’s boys, I decided to tempt them with brownies.

Have sweets after school  is a special occasion indeed.  However, this brownie recipe has a healthy side which makes them acceptable for snacking, in my opinion.  The first ingredient is pureed black beans.  I thought one child would have detected an under-pureed bean skin but so far that has not happened when making these.  I received the original recipe in a newsletter from my youngest daughter’s preschool several years ago.  This is my tweeked version.

Black Bean Brownies

• 3/4 cup black beans, drained and rinsed
• 1/2 cup vegetable or olive oil
• 2 eggs
• 1/4 cup unsweetened cocoa powder
• 1/2 cup sugar (I used 1/4 cup agave nectar and 1/4 cup sugar)
• 2 tsp vanilla
• 1/2 cup melted chocolate (chips or syrup–I used a homemade syrup I had in my refrigerator)
• 1/3 cup flour
• 1 tsp baking powder
• 1/2 tsp salt

Preheat over to 350 degrees.  In a food processor, puree the beans until smooth.  Add in eggs, cocoa powder, sugar and vanilla.  Puree.  Add melted chocolate or syrup and blend until smooth.  Combine flour, baking powder, and salt and then add to the chocolate mixture.  Pulse to combine.  Pour batter into a greased 9×9 inch baking pan.  Bake for 20 minutes.  Allow to cool before cutting.

The finished Brooklyn Brownies for feeding hungry children during Brooklyn Marathon training.  No complaints were filed as they look and taste like real brownies.