By Rachel Priebe, Nutritional Sciences student, Sargent College

Every Wednesday Karen Jacobs EdD, OTR/L, CPE, FAOTA hosts the Sargent Choice Test Kitchen in Stuvi 2 Apt. 2302 from 8-11pm. She invites the BU community into her home to test new Sargent Choice recipes while we eat, drink tea, and play board games.

I will admit it: I’m addicted to chocolate. I love it in ice cream, candy, and of course, in baked goods. Imagine my delight when I found out that Karen would be making a healthy chocolate treat at the Test Kitchen this week, with her famous Black Bean Brownies! These fudgy treats sounded divine, and I couldn’t wait to see the recipe.

The secret to making these brownies is really a good blend in a food processor. This ensures that you won’t get any chunky bean filled bites, and makes the consistency very rich and decadent. If you don’t have a food processor, you can use a hand mixer on high speed or if you’re feeling really low tech, a mortar and pestle. All the ingredients mix right in the food processor, which makes clean up a snap too.

A few students were a bit skeptical about using beans in a dessert recipe, but once they tried the finished product they loved it. Once student even said that they tasted like a flourless chocolate cake, one of the richest desserts available. So if you are like me and you can’t get enough chocolate in your life, try making a batch of these protein-filled brownies. You won’t miss your box mix anytime soon.

Fudgy Black Bean Brownies
Recipe from Meal Makeover Mom’s book, No Whine with Dinner
Yield: 16 2-inch brownies

Ingredients

• 1 15-ounce can black beans, drained and rinsed
• 3 large eggs
• 3 tablespoons canola oil
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract, optional
• ½ teaspoon baking powder
• 1 pinch salt
• ½ cup mini semi-sweet chocolate chips, divided

Directions

1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch.
2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla, peppermint extract (if desired), baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.
4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

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