Lunchbreak: Chef Jeffrey Saad makes black bean dark chocolate brownies and bean spice cake

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Jeffrey Saad

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Black Bean Dark Chocolate Brownies

1 can (15 ounces) black beans, drained and rinsed
1/2 cup dark chocolate chips
1/4 cup all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
2 large eggs
3 Tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 large piece of parchment paper
butter, soften for greasing pan

Optional Toppings:
1/4 cup    dark chocolate chips
1/4 cup    chopped walnuts

Preheat oven to 350 degrees F. Line 8”x8”x2” baking pan with parchment paper and grease with butter. Combine beans, chocolate chips, flour, sugar, cocoa, baking powder, baking soda, salt, eggs, oil and vanilla extract in bowl of food processor. Secure food processor lid and blend until mixture is smooth, about 2 minutes. Spread batter evenly into prepared baking pan, using rubber spatula to scrape batter from bowl. If desired, sprinkle chocolate chips and walnuts evenly over top. Bake 30 minutes or until toothpick inserted in center of brownies comes out clean. Remove pan from oven and allow brownies to cool completely before cutting into squares.

Bean Spice Cake

1/2 cup water
1 can (16 ounce) honey baked beans, drained
1 box (16.5 ounce) spice cake mix
1/3 cup canola oil
3 large eggs
1 can (20 ounces) crushed pineapple, drained well, reserve juice for recipe below
cooking spray or oil, as needed

Optional Ingredients:
1 cup chopped walnuts
1 recipe pineapple glaze

Place water and beans in blender and puree. Mix spice cake mix, oil, eggs and bean puree in large bowl at low speed using hand mixer until all ingredients are moistened. Beat at medium speed up to 2 minutes to combine all ingredients. Stir in pineapple and walnuts, if desired. Preheat oven to 350 degrees F. Grease sides and bottom of bundt pan. Lightly flour pan. Pour batter in pan. Bake 40-45 minutes or when toothpick inserted in center comes out clean. Remove with oven mitts and let cool for 15 minutes.

Pineapple Glaze

1/2 cup powdered sugar
1-2 Tablespoons reserved pineapple juice

Optional Ingredients:
1 teaspoon vanilla

Mix ingredients and drizzle over cake.


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