“Black beans singing in the dead of niiiiiight…make these little bars and don’t ask whyyyyy—a-yyyy”.
There, I did it. I defiled the greatest rock band in the history of mankind in a lame attempt to get you to read further. Can you blame me? Well, ok, yes you can. But seriously, when you read “Black Bean Brownies and Avocado Frosting”, you have to admit that I’m fighting a battle to get you past the picture. But wait..don’t go! I swear on my second cousins dog’s best friend that these are amazing. They’re at least much better than my singing. Angie and I went to a dinner party the other night and the theme was “Mexican”. My group being on the rather low-brow side, “Mexican” means Corona beer, a bowl of Tostitos and some Pace salsa.
I had a choice of either goat cheese and black bean tacos, Sam’s amazing crispy black bean tostadas or coming way out of left field with a dessert that uses some traditional southwest ingredients and would help fill the gaping void left at every “Mexican” themed dinner party-dessert. We rode Angie’s scooter to the party so the options dwindled fast. On top of all that, I’ve read with amazement and skepticism several recipes using black beans in place of typical baking ingredients and avocado frosting recipes in place of the stand-by buttercream. The daredevil in me has been itching to experiment. If you’re going to conduct wild and potentially disastrous experiments, then who better to absorb the risk than friends? These black bean brownies are nearly indistinguishable from the standard flour-based lot, with a rich texture and sweet, chocolate taste that immediately won it’s way on to our permanent recipe list. The benefits are high protein, low-fat and, of course, great taste.