Cherry Turtle Bean Brownies

When I first saw a recipe for bean brownies I remember thinking that was a heck of a lot of work to cook and puree beans in baked foods. Yes-it would have been much easier to use canned beans. Yet my cabinets are full of dry beans and grains-and these black beans are locally grown. My friend Julie Mallow of the Vegetable Garden & Davis Brothers in Masontown, West Virginia grows and harvests these tiny black beans. Black beans are full of fiber and minerals and help to keep one full, so what can be better than adding these to brownies? 

This recipe is based on one from Kat Detter.  The sweet cherries were on sale at the grocery store this week-and what goes better with chocolate than cherries?  

Cherry Turtle Bean Brownies

(8 or 12 Servings)

Cook beans in a counter top pressure cooker for 30 minutes.  Allow to naturally release.  Drain beans.
1/2 cup dry beans
2 cups water

Add beans to a food processor.  Add oats, applesauce, dates, eggs, cocoa, baking soda and powder, salt and chocolate. Puree until smooth, scraping down sides of bowl as needed.
1/4 cup rolled oats
1/2 cup unsweetened applesauce
10 pitted dates
2 eggs
1/4 cup 100% cacao cocoa (not the Dutch processed kind)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 48% cacao chocolate, ground
Spread mixture into bottom of a 7-inch springtime pan, greased with olive oil spray. Cover bottom of pan with aluminum foil.

Spread chopped cherries over top of batter.
1/2 cup pitted fresh cherries, chopped fine

Bake at 350 F for 25 minutes.

Cool on wire rack.  

1 wedge, cut in 8 servings has approximately 150 calories, 6 grams of fiber and 7 grams of added sugar.  I enjoyed my first piece for breakfast with a glass of milk!