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Healthful Cooking, Episode 1: Black Bean and Walnut Brownies

Supporting healthy habits is a priority at WVSOM. What better way to make a healthful choice than baking a brownie with benefits? Tune in as assistant professor of clinical sciences Linda Garrow, Ph.D., walks us through a recipe using black beans to make brownies. FULL RECIPE: Black Bean and Walnut Brownies Yield: 16, 2-inch square brownies Allergens: egg, tree nuts Black beans, canned no salt added, drained and rinsed 15 – 15.5 oz can Eggs, large 3 Oil (canola, vegetable, or avocado) ¼ cup Vanilla extract (not imitation) 1 tsp Brown sugar, packed (light or dark) 1/4 cup (48 g) Sugar 1/4 cup (48 g) Cocoa powder, sifted then measured ½ cup (40 g) Baking powder 1 tsp (4.8 g) Salt ¼ tsp (1.4 g) Espresso Powder ½ tsp (1 g) Bittersweet chocolate chips, divided ½ cup + 1/3 cup (88 g + 58 g) Toasted chopped walnuts ½ cup (44 g) Walnut halves, raw 16 halves 1. Preheat oven to 350 °F and set top rack at middle oven position. 2. Line a small sheet pan with foil and spread the chopped walnuts in a single layer. 3. Toast the walnuts 4-7 minutes until lightly golden and smell aromatic. 4. Remove the nuts with the foil from the hot sheet pan and set aside to cool. 5. Line an 8” x 8” square cake pan with parchment paper, draping the ends of the paper over the sides of the pan. Do this in perpendicular directions. Set aside. 6. Drain and rinse the beans then spread in a single layer onto a dark towel and gently blot dry. 7. Transfer to a food processor bowl or blender. 8. Weigh or measure each ingredient and add to the beans, not including the nuts and chocolate chips. 9. Blend one minute then turn off machine and scrape down the walls. Blend another 1-2 minutes until smooth. 10. Transfer mixture to a bowl and stir in the toasted chopped nuts and the ½ cup (88 g) of chocolate chips. 11. Spread mixture into prepared pan. Arrange or sprinkle the remaining 1/3 cup (58 g) of chocolate chips on the top then place 12 walnut halves one-inch in from the sides of the pan and the remaining 4 two-inches inside these. They should form the centers of 16 brownies. 12. Bake 25-35 minutes (oven dependent) until a toothpick or cake tester comes out clean. Make certain you haven’t pierced a chocolate chip giving you a false reading. 13. Cool the brownies 10-minutes in the pan then using the parchment paper, lift the whole brownie from the pan onto a cooling rack to finish cooling to room temperature before slicing. 14. Store in an air-tight container. At room temperature they should last 3-4 days. In the refrigerator up to 7 days. In the freezer for 3-6 months. Black Bean and Walnut Brownies Yield: 16, 2-inch square brownies Allergens: egg, tree nuts