Welcome to a new summer blog series here on The Coachella Valley Art Scene titled, “Foodie Rant with Angie Kat.”

Angie Kat is a guest writer to the CVAS who passionate about the art of cuisine and making her own recipes from scratch.  She is from Palm Springs, is a talented photographer (provides all her own photo features in the post), makes amazing friendship bracelets, is crafty, a Mommy, and a Farmer’s Market enthusiast.

So, without further ado… I present to you… Angie Kat!!!

***

 

Black Bean…. BROWNIES?

written and photographed by Angie Kat

Say what??? Shut yo mouth!

So, I was watching TV the other day, I love Dr. Oz.  I think his information is so extremely valuable. Anyway, he had this recipe for Black Bean Brownies,  I have heard of them before but I’ve never tasted them or made them myself. With all the oohs and ahhs from the crowd I was convinced so I had to try them for myself. Going completely against the grain of my normal baking , I felt like a lunatic, what am I doing? I feel wrong about this but yet oh so right!  I did it, I made them, they’re Healthy and surprisingly tasty you’ll dig ‘em too and not even feel guilty about eating 2 of them in one sitting!

I present you, Black Bean Brownies…

Ingredients:

15 oz canned black beans, rinsed and drained
1/4 cup unsweetened cocoa powder
1 tsp expresso powder
3 Eggs
3 tbsp whole wheat pastry flour
3/4 cup pure cane sugar
1 tbsp unsalted butter, melted
1 tsp vanilla extract

Preparation

1.  Preheat your oven to 350 degrees. & spray an 8×8 pan with non stick spray

2.  You start off with black beans just a can of plain black beans, if you can find unsalted  or if you want to make your own , even better!

3.  Add all of the ingredients into a food processor and just blend the hell out of them. You want the batter to be very smooth, no chunks of beans!

4.  Pour the brownie mix into the greased 8×8 pan and bake for 20 minutes.

5.  Also, make sure to turn the 8×8 baking pan halfway through.

6.  Turn the temperature down to 300 degrees and bake for another 5-8 minutes or until a toothpick comes out clean. Be careful not to overcook the brownies either though!

7. Let the brownies cool completely until they reach room temperature.

8. Place the brownies in the fridge for 3 hours.

9. Cut them into 12 squares and serve.

10. Make sure to refrigerate any of your leftover Black Bean Brownies!

Share and Enjoy

So, after they cooled I shared them with the baby Kats and they gave me very funny faces but said “Not bad!” Daddy Kat’s review?  “If someone has never eaten a real brownie in their life they’re really  good or if they’re on a healthy diet, they’ll do the trick”  ha-ha. I love him, he’s always brutally honest with everything I make and I love that!

I’ll explain, the consistency is like a  dense fudge almost. They’re not cake-y like a brownie.  They’re good, you can’t even taste beans at all. It’s hard to believe!   I really liked them, you will too.

But for those of you who want the good dirty-dirty , never fear! (psst… come over here, ya, over here in the dark alley way behind the dumpster, I’ve got what you need. Oh yeah oh yeah!)

 Paula Deen would use these buttery bastards during foreplay. They’re that good!

Knock You Naked Brownies  (thank you, Pioneerwoman!)

Ingredients

  • 1 box (18.5 Ounce) German Chocolate Cake Mix
  • 1 cup Finely Chopped Pecans
  • 1/3 cup Evaporated Milk
  • 1/2 cup Evaporated Milk (additional)
  • 1/2 cup Butter, Melted
  • 60 whole Caramels, Unwrapped
  • 1/3 cup Semi-Sweet Chocolate Chips
  • 1/4 cup Powdered Sugar

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

There you have it! The good, the bad  and the ugly. The ugly being the Paula Deen visual, sorry!  ha-ha.

Until next time friends!

-AK

 

Oh!… PS:  If you have any suggestions or comments please feel free to email at akphotophoto@gmail.com I love hearing from you!  Is there something new fangled I need to make for everyone? Do you have a recipe suggestion the world should know about? Let me know!

xoxo

Comments

comments