I know, right? Pureed beans in a dessert?
I usually prefer my beans brownieless, but when Edgell invited me to create a few recipes for their site for the month of July, they had one stipulation: they each had to contain a veggie. Even the Afternoon Treat recipe.
Not one to shy away from a challenge (have you any idea how competitive I am? Steer clear of me and board games if you’re chicken), I went about thinking of all the things I could hide a veggie in that I would still want to eat. And when I thought about white beans and the white chocolate version of a brownie, I figured I had a winner.
We all know beans pack a real nutritional punch, and cannellini have a beautiful mild, sweet flavor so they’re easy to add to anything for extra goodness – I always have cans on hand and I find myself popping them into soups, stews, hommus, Mexican dishes (excellent in burritos), pasta dishes and this beautiful cassoulet I make when I’ve got frosty weather and plenty of time.
The beans helped create a really lovely fudgy texture and their mild taste worked so well with the traditional brown-sugar flavour blondies are known for. Plus white chocolate goes with just about everything, so that helps! The beans blend up really smoothly, so honestly, you wouldn’t even be able to tell they were there.It took a few attempts to get the texture just right, and I err on the side of undercooking rather than overcooking to ensure it’s brownie-y rather than cake-y, but it tastes so damn good. And the cake-y attempts? I chucked on an icing and everyone gave it the thumbs up. You can’t lose!
If you’d like to see the recipes, you can head over to the Edgell Plus One site, where you can add an extra veggie to your everyday dishes until your heart is content. Make sure you also check out the other recipes that make it easy for you get more veg in your daily diet. I won’t tell anyone about your beany brownie secret!
So tell me – have you snuck a veggie in somewhere? Have you snuck a veggie in a dessert?