Black Bean Brownies

I love these brownies. They may have a little different texture than you are used to, but you can not taste the black beans at all.
There is absolutely no flour in these brownies, which makes them gluten free.

You will need an 8" square pan, greased
Preheat your oven to 350 degrees Fahrenheit/175 Celsius
You will also need a food processor for mixing.

Ingredients:
3/4 cup dry black beans
water, for cooking the beans
3 eggs
1/3 cup melted organic, virgin coconut oil OR butter
1/4 heaping cup cocoa powder
2 teaspoons vanilla extract
1/2 cup + 2 Tablespoons sugar
1 cup semi-sweet chocolate chips

Rinse the black beans and cover with water. Bring to a boil, cover with lid left ajar and took until beans are soft. This takes about an hour to an hour and a half.
When done, drain. You should have 1-1/2 cups cooked beans. If you have more than that, set those aside for something else.
Put the blade in your food processor. Add the drained beans. Or you can drain and rinse a 15 oz. can of black beans and add those to the food processor bowl.
Add the cocoa powder, coconut oil ,eggs, vanilla extract, and sugar.
Put the cover on the processor and turn on, blending until smooth.
Take off the lid and stir in the chocolate chips.
Scrape the batter into the greased pan and spread evenly.
Bake for 30 minutes or until the brownies test done when poked with toothpick.
They may just start to pull away from the sides.
Take out of oven and let cool.

I usually get 16 brownies out of a pan. They are pretty filling.

I like coconut oil better in these brownies. However, butter is more economical and tastes pretty good too.

Cheesecake Swirl Brownies

When you can't decide what type of dessert you want. It's cheesecake and a brownie.
Marvelous!

Preheat your oven to 350 degrees Fahrenheit.
Lightly grease a 9"x13" baking pan.


Cream cheese swirl-

16 oz. cream cheese, softened at room temperature
3/4 cup sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract- optional
1/4 cup sour cream
2 eggs


Brownie batter-

1 cup(2 sticks) butter
2-1/4 cups sugar
1-1/4 cocoa powder
1 teaspoon salt
1 teaspoon baking
1 Tablespoon vanilla extract
4 eggs
1-1/2 cups flour


Make the cream cheese swirl first.
In a bowl, beat the cream cheese until smooth.
Add the sugar, vanilla extract, and almond extract and blend until smooth.
Stir in the sour cream and the eggs, mixing until everything is combined.
Set to the side while you make the brownie batter.
Put the butter in a microwave safe bowl. Melt the butter in the microwave.
Add the sugar to the butter and stir.
Reheat slightly in the microwave to dissolve more of the sugar. Not long enough to let the mixture bubble though.
Stir in the cocoa powder, salt, baking powder, and vanilla extract.
Whisk in the eggs until smooth.
Add the flour and stir until smooth.
Spread 3/4 of the brownie batter in the greased pan.
Spread the cream cheese swirl over the brownie batter in the pan.
With a spoon, drop the remaining brownie batter over the cream cheese swirl.
With a knife, make swirls through the top layer of brownie batter and the cream cheese swirl.

Bake for 35-40 minutes until the top is set and puffy. Check a few minutes before the first time given to see if it is done.

Let cool on a wire rack.
Cover and refrigerate til serving.
Refrigerate for storage.

Double-Decker Confetti Brownies

These bars are like a brownie and m&m cookies put together. Who could say no to that?

Preheat your oven to 350 degrees Fahrenheit.
Lightly grease a 9"x13" baking pan.

Ingredients:

3/4 cup softened butter(1-1/2 sticks)
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
2-1/4 cups flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cocoa powder
1 Tablespoon butter, melted
1 cup m&ms, divided in two
1/4 cup flour

Cream the 3/4 cup butter and sugars in a large bowl.
Beat in the eggs and vanilla extract.
Combine the 2-1/4 cups flour, baking powder and salt. Add that to your butter/sugar mixture.

Remove half the batter and put in a separate bowl.
Mix the melted butter and cocoa powder and add to one half of the batter.
Spread that into the bottom of your baking pan.

Stir the 1/4 cup flour and 1/2 cup m&ms into the white batter.
Spread that batter over the cocoa layer.
Sprinkle the remaining 1/2 cup m&ms over the top of the bars.

Bake for 25-30 minutes or until edges start to pull away from the side of the pan.
Let cool before cutting.

Makes 24 bars.

Double Fudge Brownies

These brownies are extremely fudgy and yummy.
And you'd never guess that they are made with whole wheat flour.

For the best texture, let them sit overnight before cutting and serving.

Preheat your oven to 350 degrees Fahrenheit.
Lightly grease a 9" x 13" baking pan.

Ingredients:

1 cup(2 sticks) unsalted butter
2 cups packed brown sugar
3/4 cup Dutch process cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon espresso powder-optional
1 Tablespoon vanilla extract
4 eggs
1-1/2 cups whole wheat flour
2 cups semisweet chocolate chips

Melt the butter in the microwave or on the stove.
Add the brown sugar and stir in.
Heat or microwave it again, just until bubbly.
Stir in the cocoa powder, baking powder, salt, optional espresso powder, and vanilla extract.
Let the mixture cool down to lukewarm.
Add eggs one at a time to make make they are blended in well.
Add the flour and chocolate chips and stir until smooth.
Spread the batter into the baking pan.
Bake for 30 minutes. When testing with a toothpick, crumbs will cling to the toothpick.
Cool on a wire rack.
Cut into bars after letting them sit overnight.
Makes 20-24 brownies.

The Best Brownies Ever!

These brownies have everything you'd ever want in a pan of brownies.They are chocolaty, moist, and a mix of cake like and fudgy.

Preheat your oven to 325 degrees F.
Grease a 9-inch square pan.


Ingredients:

3/4 cup all-purpose flour
1/4 teaspoon baking soda
2 Tablespoons water
3/4 cup sugar
1/3 cup butter or margarine
1- 12 ounce package semi-sweet chocolate chips
1 teaspoon vanilla extract
2 large eggs
1/2 cup chopped pecans- optional

Combine sugar, butter, and water in a sauce pan. Bring it to a boil and remove from heat. You can also use a microwave to bring it to a boil. It will take about 2 minutes on high if you choose that method.
Put half the chocolate chips in a bowl with the vanilla extract. Pour the hot sugar/butter/water mixture over the chips and vanilla. Stir until smooth.
Let that mixture cool. While you are waiting: mix the flour and baking soda in a small bowl.
After the mixture has cooled, add your eggs one at a time. Beat well after each one.
Add the flour mixture and stir until smooth.
Now, you add the remaining chocolate chips and the nuts, if you are using them.
Pour the batter into the prepared pan.
Put into the preheated oven and bake for 30-35 minutes until a toothpick comes out clean when you stick it in the middle.

These will come out of the pan best if you cool completely before cutting.
If you cannot wait til the batter is cooled before adding the eggs and rest of the ingredients, they will still taste good. But the chocolate chips may melt into the rest of the batter.

I hope you enjoy these brownies as much as my family and I do.