Welcome to Cranky Puppy Farm!

This blog belongs to two Gen X-er's smackdab in downtown Kansas City where we've been renovating and decorating two old Victorians built in the 1890's. Our life is filled with 3 demanding Pomeranians (1 of them cranky, of course), honking cars, noisy neighbors and the hustle and bustle of city life but we dream of the day when we can move to our 40-acre farm and hear nothing but the wind and the cows next door. Until then, we're chronicling our triumphs and mishaps here as we try to garden and preserve on 2 city lots, raise chickens, and learn all those things we should have learned from our grandparents. Welcome to our world - we hope you'll stay awhile!

Makin' Black Bean Brownies

Monday, May 28, 2012

Now if you told me that you were gonna make some tasty brownies with black beans in them, I would think you were certifiably crazy.  And I certainly didn't believe they would actually taste good.  I mean, you just don't mess around with this girl's chocolate goodies.  But hold onto your hats, folks, because these brownies are Y-U-M-M-Y!  They're dense, moist, and there's no hint of the "secret" ingredient.

Oh...and I guess it's worth mentioning that they're better for you as well since the ingredients aren't processed and there's no flour either (great for anyone that is gluten-intolerant).

Black Bean Brownies

(makes 16 good-sized brownies)

1 can (15 oz) of black beans, thoroughly rinsed and drained
1/2 cup pure honey
1/2 cup unrefined sugar (can use honey as substitute)
1/4 cup cocoa powder
3 eggs
1 teaspoon vanilla
1 teaspoon instant coffee (granules - not brewed)
3 tablespoons olive oil

  1. Pre-heat the oven to 350 degrees (if you replace the sugar with honey, reduce the setting to 325 degrees.)
  2. Grease and flour an 8" x 8" baking pan.  These brownies tend to stick. Since I'm lazy, I just line the pan with lining paper and then they're easy to get out.
  3. Place all the ingredients with the exception of the chocolate chips in a food processor blender.
  4. Pulse thoroughly until smooth and well combined.

  5. Fold in the chocolate chips.  (You can do this in the food processor, but I transferred the batter to a mixing bowl to make it easier.)
  6. Pour the batter into the pan. 
  7. Top with nuts, if desired.
  8. Bake for 30 minutes or until the top is dry and the edges begin to pull away from the baking dish.
  9. Cool completely before cutting.

These will go great with a cold glass of milk while we're watching "Hatfields and McCoys" on the History Channel tonight.  Can't wait to see Bill Paxton and Kevin Costner duke it out.  It's going to be epic. 

I hope everyone has an enjoyable Memorial Day!  And please take time out to remember why we have this holiday...for those who fight and who give their lives so that we can have our freedom.

I'm sharing this scrumptious recipe over on the Monday Mania, Farm Girl Friday, and Homesteader Blog Carnival hops.

1 comment:

  1. Oooo I was going to watch it too, but can't deal with the violence allegedly in every scene. Please give a synopsis :-)


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