By Nicole Folgate of Yes to Yum.

Just in time for the holidays, Randall Beans has something a little sweet to share with you.

There are two kinds of people in this world: those who love brownies and liars. Seriously, what isn’t there to love about rich, moist, chocolatey brownies? Well, we’ve captured all they things that make brownies so darn good and put a whole new bean-powered twist on it!

Never had a black bean brownie before? The black bean base packs these brownies with extra protein, a nutty hint and are far more healthy than your typical brownie recipe. All the elements of a superb turtle brownie are present in this dynamite recipe: chocolate chips, chopped pecans and ooey, gooey caramel!

Semi-sweet chocolate chips and vanilla extract team together to help give the black bean base that traditional brownie taste we all know and love – so fear not picky eaters of the world! Pecans are essential for any turtle-style dish, breaking up the smooth and creamy texture with bits of crunch. Top it off with salty caramel sauce and you’ve got a winner on your hands!

You won’t ever even know the difference, and your body will thank you for it later. Serve them warm with vanilla ice cream or try putting them in the fridge to chill!

 

Turtle Black Bean Brownies

Turtle Black Bean Brownies

Ingredients

  • 1 (14 oz) jar Randall Black Beans, drained and rinsed well
  • 3 tablespoons vegetable oil
  • 3 large eggs
  • ? cup cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ¾ cup granulated sugar
  • ½ cup caramel sauce
  • ½ cup semi-sweet chocolate chips
  • ½ cup chopped pecans

Instructions

  1. Preheat oven to 350° F. Line an 8x8 pan with foil and spray lightly with nonstick cooking spray.
  2. Pulse beans and vegetable oil in a food processor (or blender) until smooth. Pour into a medium bowl and add eggs, cocoa powder, salt, vanilla, and sugar. Stir until thoroughly combined.
  3. Pour half the brownie batter into the foil lined pan and bake for 9-11 minutes, or until the top is set. Drizzle caramel over the brownies and use the back of a spoon to spread it out if necessary. Pour the remaining batter over the top of the brownies, then sprinkle the pecan halves and chocolate chips on top. Bake for 16-18 minutes, or until the top of the brownies are set. Because there is caramel in the middle, these brownies will be very moist and fudge like. If you aren’t sure if they’re done, wiggle the pan a little bit. It shouldn’t jiggle at all and will be solid with a slightly glossy top.
  4. Cool brownies on a wire rack. When ready to serve, carefully lift foil out of the pan and cut into 9 squares (or 12 smaller squares). Store leftovers in an airtight container. Also try them chilled!
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Of course, you can always go with store-bought caramel sauce, but if you are feeling adventurous, why not try this drop-dead tasty recipe we found for a quick and easy to make salted caramel sauce we found on www.sallysbakingaddiction.com! The extra saltiness and grit from the salt inject a whole new dimension of flavor and texture.

If you love this recipe and want to try more bean-powered desserts and treats, download our free e-cookbook full of easy to make meals, and check in weekly on our recipe page for brand new bean dishes.

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