You'll have to trust me on this one. I've been eyeballing black bean brownie recipes for a while (I was reminded of them after reading about garbanzo bean brownies by my friend Victoria over at Easy Gluten Free). And for longer than that, I've been meaning to make a pot of beans (either black or pinto) and haven't gotten around to it--I want to start a crockpot of beans one morning and come home to it in the evening. Why haven't I? Good question. You'll know when I make them, I'm sure.
This recipe came about because I intentionally bought black beans so I could make black bean brownies. But when I got home, I discovered I hadn't bought black beans after all, but pinto beans. Sigh.
|Look at the chocolate and peanuts!|
These blondies are also pretty low fat (for peanut butter blondies). I used up the last tablespoon of butter E and I made recently, mostly to get it out of my fridge, and because I wanted to up the peanut butter flavor by increasing the peanut butter from the 1/3 cup called for in the original recipe to 1/2 cup.
These blondies, when warm, practically melt in your mouth. They're super-moist, and nicely peanut buttery. The peanuts and chocolate on top add a nice bit of spunk (both presentation and flavor-wise), but if that's not your thing, then by all means leave the topping off.
Peanut Butter Blondies
1 can pinto beans, well rinsed
¾ cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup creamy peanut butter
1 tablespoon butter, melted and cooled slightly
1 teaspoon vanilla extract
2 large eggs, lightly beaten
2 tablespoons ground flax
1/4 cup semisweet chocolate chips or chocolate chunks, chopped
2 tablespoons unsalted peanuts, chopped
Preheat oven to 350°.
Place the pinto beans and sugar in a food processor and process until smooth.
Transfer into a medium-sized bowl and add the baking
powder, salt, peanut butter, butter, vanilla, eggs, and flax and combine well.
Pour into a lightly greased 9” pie pan (or 8 x
8 baking dish).
|Blended Pinto Beans & Sugar|
Sprinkle the chopped peanuts and chocolate chips on top of the batter.
Bake at 350° for 25 minutes or until a wooden pick inserted in center
comes out with moist crumbs clinging. Cool in pan on a wire rack.
|Adding Chocolate and Peanuts|