Candy Cane Black Bean Brownies

Absolutely love holiday baking, especially with these Candy Cane Black Bean Brownies! Just feels so festive to play Christmas music and bake with light snow falling. This year, I wanted to create a dessert that boosts fibre and nutrition using black beans. After all, legumes and their edible seed component (known as pulses) are a wholesome addition to the diet! Nevertheless, we don’t need to sacrifice taste with these Candy Cane Black Bean Brownies; they’re moist, chocolatey and flavourful. Additionally, an upcoming Facebook Live (this Friday) will feature this dessert, which our family will most certainly enjoy as part of our annual Christmas festivities.

Are Legumes Healthy?

Black beans are part of the legume family and actually the edible seed of a plant (which is called a pulse). Internationally, components of a healthy diet emphasize legumes such as beans, lentils and chickpeas are emphasized internationally at as part of a healthy diet. Specifically, these guides include Canadian Food Guide, the 2020–2025 Dietary Guidelines for Americans (DGA),Australian Dietary Guidelines(recommended to enjoy at least 2-3 times per week) and DASH Diet Guidelines to name a few.

Getting more beans or legumes in our diet helps to boost antioxidants with anti-inflammatory compounds such as Anthocyanins, which give the purple, red, blue or black pigment found in plants. Research finds that Anthocyanins (type of plant antioxidants) are helpful in the prevention of diseases associated with oxidative stress such as cardiovascular, gut microbiome and neurodegenerative diseases (Molecules, 2020).

Additionally, studies show that the consumption of legumes (such as beans) are beneficial for lowering the lousy, LDL-cholesterol and reducing the risk of heart disease and diabetes or related complications. Their high fibre, low glycemic index and antioxidant properties (American Journal of Clinical Nutrition, 2004) could attribute to these benefits. Furthermore, beans are also rich in micronutrients, such as: potassium, magnesium, folate, iron, and zinc. Additionally, beans are important sources of protein in vegetarian diets; they contain the essential amino acid lysine, which is a building block for protein and is involved in muscle growth and turnover.

Nutrition of Black Beans?

Black beans are also gluten free if hosting a holiday party with celiac or gluten sensitive guests. However, black beans are not Low FODMAP. Some people with IBS (Irritable Bowel Syndrome)may not tolerate them. In a half a cup serving of black beans there are 115 calories, 7 grams of protein, 8 grams of fibre along with micronutrients such as iron, magnesium and potassium.

Role of Eggs in Baking:

I played around with this recipe quite a bit to get the right texture. One thing I added was an extra egg to give more structure, light texture and extra moisture. Eggs help create stability within a batter since they act as binding agents and firm up/solidify when heated. Thus, they give crucial support in desserts. Interestingly, when sugar mixes with eggs, they trap and hold air, which helps the baked product have extra lightness and lift. Since this is not a vegan recipe, eggs are my recommendation!

Hope you enjoy your Holiday festivities and this Candy Cane Black Bean Brownies recipe!

• Serves: 16
• Prep Time: 10 minutes
• Cook Time: 28 – 35 minutes

Ingredients:

• 19 oz (540mL) can of black beans, rinsed and drained
• ½ cup Cocoa Powder, unsweetened
• 3 Eggs
• ½ tsp Baking Powder
• 3 tbsp Butter
• ¾ cup Brown sugar
• ½ tsp Kosher salt
• ½ cup Chocolate Chips, reserve some for Brownie topping
• Non-stick cooking spray, butter to grease pan or parchment paper
• 2 Candy Canes, crushed

Candy Cane Black Bean Brownies Directions:

1. Pre-heat oven to 350F.
2. In a strong blender (I used a Ninja) add black beans, cocoa powder, eggs, baking powder, butter, brown sugar, Kosher salt and just over half the chocolate chips.
3. Next, pulse on high to combine ingredients to form a thick chocolate batter.
4. Grease a baking pan or line with parchment paper. Pour Black Bean Brownie batter into pan and use spatula to spread evenly. Sprinkle reserved chocolate chips on top.
5. Bake for 28-35 minutes or you see that the edges are visibly cooked. Or insert a toothpick and watch that it comes out mostly clean (or just slightly gooey) when stuck into the brownie.
6. Then remove from oven.  Finally, sprinkle crushed candy canes on top. Allow to sit to cool before serving.

Candy Cane Black Bean Brownies

Yield: 16

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

These moist and chocolatey Candy Cane Black Bean Brownies will be a holiday hit!

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Ingredients

• 19 oz (540mL) can of black beans, rinsed and drained
• ½ cup Cocoa Powder
• 3 Eggs
• ½ tsp Baking Powder
• 3 tbsp Butter
• ¾ cup Brown sugar
• ½ tsp Kosher salt
• ½ cup Chocolate Chips, reserve some for Brownie topping
• Non-stick cooking spray, butter to grease pan or parchment paper
• 2 Candy Canes, crushed

Instructions

1. Pre-heat oven to 350F.
2. In a strong blender (I used a Ninja) add black beans, cocoa powder, eggs, baking powder, butter, brown sugar, Kosher salt and just over half the chocolate chips.
3. Pulse on high to combine ingredients to form a thick chocolate batter.
4. Grease a baking pan or line with parchment paper. Pour Black Bean Brownie batter into pan and use spatula to spread evenly.
5. Bake for 25-35 minutes or until edges are visibly cooked and toothpick comes out clean (or slightly gooey) when stuck into batter.
6. Then, remove from oven and sprinkle crushed candy canes on top. Allow to sit to cool before serving.