Suggested Recipes Kidney Bean Recipe

Chocolate Mocha Brownies with Fudge Frosting

for the puree

3 - 15 oz cans dark red kidney beans, drained and rinsed

Up to 1/4 cup milk

For the brownies

3 cups dark red kidney bean puree

6 tbsp butter

6 tbsp cocoa

1/2 tsp baking soda

3/4 tsp baking powder

1/2 tsp cinnamon

1 tbsp instant espresso coffee

3 eggs

1 tsp vanilla

1 1/2 cups sugar

3/4 cup vegetable oil

1/2 cup coarsely chopped cherries

For The frosting

1 cup sugar

6 tbsp milk

1/2 cup chocolate chips

Directions

Puree: Place 3 cans of rinsed and drained dark red kidney beans in a food processor. When processor is running, add up to 1/4 cup milk to turn beans into a smooth puree. Take care to see that the skins are finely chopped. Measure 3 cups of the puree for the cake. There will be approximately one cup of puree left over for another use.

Brownies: Mix puree, butter, cocoa, baking soda, baking powder, cinnamon and instant espresso in a large bowl; beat well. Add eggs, vanilla, sugar and oil; mix well, stir in cherries. Pour batter into greased 11 x 14 inch jelly roll pan. Bake at 350 degrees for 50 minutes until toothpick comes out clean.Cool for 30 minutes and frost.

Frosting: Mix sugar, milk, and butter in a small saucepan. Bring to a boil and boil three minutes, stirring constantly. Remove from heat, add chocolate chips, beat until chips are melted and frosting starts to thicken. Spread on brownies.

Cut in small, bite size pieces, these brownies are very moist and rich.