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Dessert
12 pieces
10 minutes
40 minutes
Chef Miki Hackney
1 pkg Red Kidney Beans, rinsed and drained
1/3 cup Melissa’s Organic Blue Weber Agave Syrup
½ cup cocoa powder (see notes below)
1 tbsp Melissa’s Chia Seeds
1 tsp vanilla extract
3 tbsp vegetable oil
½ cup chocolate chips
½ cup Melissa’s Red Walnuts, toasted and chopped
Special equipment: food processor
Preheat oven to 350F; lightly oil or spray 8x8 pan and set aside.
Place all ingredients except chips and walnuts into processor and puree until beans are creamy and no lumps remain. You may need to stop machine after a few minutes to scrape down the batter for even puree.
Spread batter evenly into prepared pan; dress with chips and nuts.
Bake in pre-heated oven about 40 minutes or until edges look set and begin to pull away from sides. Cool completely before slicing. To store, wrap well or cover tightly with plastic wrap.
For deeper chocolate flavor, try an equal part of Melissa’s Cocoa Nibs well ground in a dedicated spice grinder. Add a teaspoon of ground cinnamon or instant coffee granules for added depth of flavor and aroma. For best quality, consume brownies within three days. Baked brownies will not freeze well.
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