Ten years ago a black bean brownie wouldn’t have done it for me because I didn’t know what I didn’t know. Back then my favorite brownie was made with a Ghiradelli boxed brownie mix blended with melted unsalted butter and eggs (yes, I am ashamed to admit this).
Fast forward a few years when I tasted a black bean brownie sold in a cafe called Fresh in Des Moines, Iowa. Moist and chewy with a deep dark chocolate flavor, the black bean brownie was simply delicious but I didn’t attempt to make my own until recently when I realized that it was time to figure out how to make a delicious but nutritious (key word) alternative to traditional brownies. Read more