In honor of the Oscars coming up this weekend, this month's Recipe Redux challenge was to create a dish inspired by a movie. After racking my brain for a couple of weeks, I realized that my all-time favorite food movie, without a doubt, is Chocolat. Why? 1. It's about chocolate. 2. It's about grace and redemption. 3. It's set in France. 4.The main character, Vianne, is a wonderful, free-spirited chocolatier. I love all of these things.
Fortunately (I guess), my sweet tooth has been going crazy this pregnancy, and I am in need of creating a healthier chocolate treat I can enjoy. So with my "French Cafe" Pandora station playing to get me in the Chocolat mood, I set out to make a healthy treat. I decided to start with a chocolate black bean brownie recipe I've made before and rework it to be moister, richer and have a little kick inspired by Vianne's Mayan hot chocolate and the other unique flavor combinations of her chocolates. The black beans and yogurt also help cut back on the amount of butter needed. And don't forget that this recipe is loaded with antioxidants from the chocolate, cocoa and spices.
I'm happy to report that these nip my chocolate craving quickly! I think they melt in your mouth, just like Vianne's thick, creamy hot chocolate. The rich chocolate flavor, coupled with more fiber from the black beans (which you would never know where there by the way), satisfy with just a few bites.
Give these a try and enjoy watching the Oscars!
¾ cup of black beans, rinsed and drained
6 oz fat free vanilla Greek yogurt
2 oz unsalted butter (4 tablespoons)
3 oz unsweetened chocolate
2 oz semi-sweet chocolate
1 vanilla bean (optional), seeded
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
¾ cup sugar
2 large eggs
¾ cup all-purpose or white whole wheat flour (recommend King Arthur)
¼ cup cocoa powder
½ teaspoon baking powder
pinch of salt
1 teaspoon ground cinnamon
½ teaspoon dark chili powder*
½ teaspoon ancho chili powder*
¼ cup semi-sweet chocolate chips
¼ cup mini semi-sweet chocolate chips
*Can substitute 1 teaspoon regular chili powder for different kinds. For a more intense kick, add ½ - 1 teaspoon more of chili powder.
- Preheat oven to 350 degrees. Spray mini muffin pan or 8 x 8 pan with nonstick baking spray.
- In a blender or food processor, combine beans and yogurt. Puree until very smooth. Set aside.
- In a microwave safe bowl, combine butter and chocolate (not the chips). Microwave in 30 seconds increments, stirring in between. When chocolate has begun to melt, add the seeds from the vanilla bean. Continue to microwave until chocolate is completely melted, being careful not to burn it. Add instant espresso powder and stir until smooth.
- Pour chocolate mixture and bean puree into a large mixing bowl and stir to combine. Stir in sugar and vanilla extract. Mix in eggs, one at a time, until well combined.
- In a separate mixing bowl, stir together flour, cocoa powder, baking powder, salt, cinnamon, and chili powder. Test flavor for heat and add more chili powder if desired.
- Slowly add dry ingredients to wet ingredients, stirring gently. Fold in chocolate chips.
- Spoon batter into prepared mini muffin pan, filling each opening about half way. Bake for 10 minutes for mini muffins or 20-25 minutes for 8 x 8. Be careful to not overbake because they will dry out.
- Remove from oven and immediately remove from pan. Place bites on wire rack to cool or eat warm.
Makes about 36 mini bites or 25 barsget the InLinkz code