Love is a funny thing, isn’t it?
We were born into this world as screaming babies, showered and baptized with an immediate outpouring of love from our parents.
Over time, we learned to bask in their undivided attention and affection, and we flourished as our family’s love accompanied us from the cradle and even long after we moved out of the nest.
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At school we sought recognition and acceptance from our peers, and as we gathered and sifted through the friends we made growing up, just like sand falls through the hourglass, our bonds of friendship strengthened and tightened over time and distance.
We grew to love our friends, who invariably became the sisters and brothers we chose by intention, and over time, a friend’s loss or heartbreak affects us almost as much as it does them.
And then, along came another type of love, that which is shared with a partner.
A love whose boundaries override friendship and whose intensity smears the dotted lines between relationships platonic and romantic.
All three kinds of love are strong, but while a family’s love tends to be unconditional and pure (particularly if you’re talking about the love our parents bestow upon us), love between friends as well as that between partners requires a lot more nurturing, the latter demanding much more than the former.
It’s easy to neglect our friendships, or let time slip by between meet-ups (or Skype conversations for those who have relocated overseas like myself). As our schedules and time differences get in the way, friendships, like all projects that we hope to see grow and succeed, need purposeful attention and effort.
I know this first hand, because sometimes, when I’m feeling all alone on this side of the world, and it seems as if my friends back home may have forgotten about me, in the same way that one may forget the title of their favorite literature book, I’m reminded that it takes two hands to clap.
As for love between partners, anyone whose been in a serious relationship before can tell you that maintaining a loving romantic relationship it isn’t always easy. While romantic love is often the most passionate and tends to run the deepest, routines and the worries of daily life can sometimes stretch our patience for the other.
Living side-by-side another person, during days which eventually turn into months and years, can rub off the initial novel feeling – the one that includes butterflies in your stomach and a fluttering of the heart. Where there once was a constant appreciation of the other’s character and personality, that space may later be with indifference and we may start taking each other for granted.
Sometimes, we may need to be reminded that it’s about putting the other first, stretching out our hands and offering our attention and time, as well as being open to receiving, and just simply loving the person we have by our side.
Love is the sort of thing that gives back as much as you put in, and going forward, I’m determined to put in the love where it’s needed. I love you Juan.
By the way, dear friends, these are some of the most incredible and fudgy brownies I’ve ever had.
Brownies I made last Friday night, as I listened to Spotify’s weekend playlist, with the smell of sandalwood-scented oil in the air.
Brownies that are rich and chewy and dark and chocolaty – all the elements that comprise a good brownie worthy of praise. They’re made with a secret ingredient – black beans – and because the beans give it such a great texture and the batter holds so well together, there is no need for any type of flour at all.
They make for excellent company on your table, alongside glasses of cold fresh milk, Valentine’s or not.
Happy Valentine’s, everyone!
Other Grain-Free Sweet Treats You’ll Enjoy:
- Grain-Free Chocolate Hazelnut Biscotti
- Grain-Free Pistachio Bread
- Grain-Free Lemon Sandwich Cookies
- Grain-Free Berry & Cream Tarts
- Grain-Free Hazelnut Cookies
Grain-free Black Bean Brownies
- Total Time: 40 mins
- Yield: 9 large brownies 1x
Description
Grain-free black bean brownies that are rich and chewy and dark and chocolaty – all the elements that comprise of a good brownie worthy of praise. These brownies make for excellent company on your table, alongside glasses of cold fresh milk.
Ingredients
- 1 1/2 cups or 1 14-oz can of unsalted, cooked black beans
- 2 large eggs
- 3/4 cup cocoa powder
- 3/4 cup sugar
- 1 1/2 teaspoon neutral vegetable cooking oil
- 1 tablespoon milk (dairy or nut, your choice)
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
Instructions
- Pre-heat oven to 350 deg Fahrenheit (180 deg Cel)
- Grease a non-stick 9 x 9-inch square baking pan (I used a glass pan) with baking spray and then line with parchment paper, leaving a 2-inch overhang on all four sides
- Place all the ingredients (black beans, eggs, cocoa powder, sugar, oil, milk, vanilla extract, baking powder and ground cinnamon) in the bowl of a blender and blend until as smooth as possible.
- Pour the blended brownie batter into the prepared pan and place pan in the middle rack of the oven.
- Bake for around 30 minutes or until a toothpick inserted in the middle comes out clean.
- Allow the brownies to cool completely (about half an hour) before slicing them into squares.
Notes
Adapted from: Skinny Taste (http://www.skinnytaste.com/2014/02/amazing-flour-less-brownies.html)
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: Grain-free
Kitty says
This recipe has fairly good flavor but is NOT moist, but almost powdery in texture, very dry. I would recommend at least 4 tbsp of Coconut oil or butter in it to make it a real brownie texture. also it was more of a cookie dough when mixing, had to add a lot of milk to get it to blend in the blender. I’d alter the order of mixing it, put everything but the cocoa and sugar in the blender, blend well then pour the mixture into a mixing bowl and add the dry ingredients. That’s what I had to do on the second batch I made . Adding the extra fat should, in my estimation enhance the chocolate flavor enough to hide the beany flavor. But I haven’t gotten rid of these yet, nor bought any more black beans so haven’t tried it. if I do, I”ll try to come back and let you know. not the recipe I was hoping for.
felicia | Dish by Dish says
Hi Kitty! I’m so sorry this recipe wasn’t what you were looking for – indeed the black bean flavor is strong but it’s definitely not something I would hide though – i do think the black bean flavor is quite nice after a while. But yes, maybe adding extra fat could enhance the chocolate flavor even more and make the texture more like a normal brownie. Thanks for your feedback. Let me know if you do make it with the extra fat and changing the order. Would love to hear how it went, thanks!
Paula @ Vintage Kitchen Notes says
These brownies have been on my bucket list for a while now, so how about I try your recipe soon? They look amazing Feli, really good!
Life has so many ups and downs, it changes so much, it’s hard to be grownded at a young age. But you, my friend, seem to have her feelings and priorities in line, which is hard when the solitary aspect of living abroad hits, no matter how happy you are, it’s hard. Great to read you’re choosing your life from a place of freedom.
See you on friday!
felicia | Dish by Dish says
Paula!! I think you’ll like these brownies! 🙂 Thanks for your sweet words, they made my morning! Looking forward to seeing you again on Friday!! <3 BESO
Grace Lim says
Hi Felicia,
Black beans in brownies – hmm sound very interesting and so easy to make. I am adding this to my dessert and will be baking some soon.
With love 🙂
Mum
felicia | Dish by Dish says
Hey mummy! I checked yesterday and I think black beans don’t have such a high glycemic index so maybe it’s ok for you to eat them!
Nisa Homey says
Hi Felicia, I did not knew that you can make brownies with black bean. Loved reading your post and thanks to yummy recipes group for helping me find you. Stay blessed!
felicia | Dish by Dish says
Hi Nisa! I never knew I could make brownies with black beans until recently as well! And just like you, I’m glad I found you via the Enjoying Yummy Recipes group! Have a great Sunday!
Thalia @ butter and brioche says
Never have I used black beans in baking before. This is something that I am now so inspired to try though – curious to know what these brownies taste like though they do look so rich and delicious!
felicia | Dish by Dish says
Hey Thalia! This was the first time that I’d baked with black beans too! In fact, I’m not even a fan of black beans but when I saw the recipe on Skinny Taste it intrigued me so much I had to make them. They taste like rich, chocolaty and fudgy brownies. I suppose if you are very observant, you can faintly taste the black beans, but you can always add a bit more sugar to “cover up” the taste of black beans if you’d rather not have it. For me, it was just fine as the recipe indicated, although it is definitely different from a regular brownie made of wheat flour. I finished the entire batch by myself – it was that good!
Linda (Meal Planning Maven) says
Oh Felicia! How funny that we both posted brownies made with black beans on the same day! Yours look absolutely scrumptious and a must-try for me very soon!
felicia | Dish by Dish says
Hey Linda! How cool! I didn’t see your recipe today! Was it on your latest blog entry or the Enjoying Yummy Recipes group? Let’s just say great minds think alike!! I was kinda skeptical of black bean brownies when I first heard of them (long time ago)… was only until last week that I thought I’d give them a try! I’d seen the ones on your site once, and then when googling around, found Skinny Taste’s recipe, and made it last Friday night! SO DELICIOUS! Makes me think of the song “Beans, beans, they’re good for your heart. Beans, beans, they make you fart..” Haha!
Tina | Mademoiselle Gourmande says
I love the look of these brownies, they look so fudgy and perfect. 🙂
And I do understand what you are saying about the relationships. I do have friends that I don’t see too often as they live somewhere else and because life always gets in the way. However, when we do see each other it’s all the same again. I feel like those friends are unbelievable valuable. Relationships of any kind are a lot of work, even family. And it is so great to have friends that don’t need too much attention yet grow anyway.
felicia | Dish by Dish says
Tina! I know what you mean about those special friends – the kind of friendships which only grow stronger with time (and despite distance). And yes, relationships are a lot of work, but work that’s worth it. Happy Valentine’s weekend Tina, whoever you’re spending it with! <3
Bella says
Felicia, I love visiting your blog because not only do I walk away with delicious recipes, but with a nugget of wisdom to add to my tool belt. You do not fail to inspire, motivate, or create awareness. It matters not the topic, your words have the effect of making me go “hmmm…” The love you feel for Juan is palpable in this post, my friend. He is a lucky man! Doubly lucky if you think of all the great food you’re always featuring on your blog! I love the idea of grain-free brownies. The Son was currently told he is suffering from Irritable Bowel Syndrome (as do I) and the doctor seems to think removing glutten from his diet may make a difference. I shall definitely have to try these! In the meantime, feliz dia de los enamorados! 🙂
felicia | Dish by Dish says
You just made my entire day Bella! Your comments always never fail to make me smile, as well as your posts too!! (the V-day one is hilarious). And thank you so much for your encouraging words – sometimes it’s really not easy to put the other first – we had to go through some pretty tough spots last year – but in the end I suppose it’s all about making a decision and deciding if my pride or other activities are more important than the one by my side (juan!).
Regarding these brownies – I was initially skeptical of them, but after making them, I ate them for breakfast everyday this week (just finished the batch this morning). Hopefully taking gluten out of your diet will make you and your son feel better! Say bye to IBS! Juan was recently diagnosed as Coeliac, so there will be a lot more gluten-free and grain-free recipes on the blog in the future. If you do eventually make these brownies (and I pinky-promise that you can barely taste the black beans in them), let me know how you like them!
Feliz San Valentin!! Beso!