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Whip Top Brownie Bars
Pinto Beans become sweet-heat brownies working as a substitute for flour, blending with semi-sweet chocolate, cocoa powder, brown sugar and baking up in fluffy indulgence. Top with whipped vanilla aquafaba and brûlée until golden and toasty.
- Cook Time
1 Hour15 Mins
- Serves
48
INGREDIENTS
Brownies
- 9 cups Bush’s Best® Easy Entrées® Texas Ranchero® Pinto Beans, Drained
- 1 cup Canola Oil
- 1 qt. Semi-Sweet Chocolate Chips
- 18 Large Egg
- 1.5 qt. Light Brown Sugar, Packed
- 3 cups Cocoa Powder
- 2 Tbsp Vanilla Extract
- 1 Tbsp Baking Powder
- 1 Tbsp Kosher Salt
- Pan Spray (As needed)
Whipped Vanilla Aquafaba
- 1 cup Liquid from Bush’s Best® Garbanzo Beans (Aquafaba)
- 2 cups Confectioners’ Sugar
- 1 tsp Cream of Tartar
- 2 tsp Vanilla Extract
INGREDIENTS
Brownies
- 9 cups Bush’s Best® Easy Entrées® Texas Ranchero® Pinto Beans, Drained
- 1 cup Canola Oil
- 1 qt. Semi-Sweet Chocolate Chips
- 18 Large Egg
- 1.5 qt. Light Brown Sugar, Packed
- 3 cups Cocoa Powder
- 2 Tbsp Vanilla Extract
- 1 Tbsp Baking Powder
- 1 Tbsp Kosher Salt
- Pan Spray (As needed)
Whipped Vanilla Aquafaba
- 1 cup Liquid from Bush’s Best® Garbanzo Beans (Aquafaba)
- 2 cups Confectioners’ Sugar
- 1 tsp Cream of Tartar
- 2 tsp Vanilla Extract
DIRECTIONS
- BROWNIE BARS: Pre-heat a convection oven to 350ºF.
- Place beans, canola oil, and half the chocolate chips in a food processor. Cover and blend until processed.
- Add remaining ingredients except chocolate chips. Process until smooth.
- Line a sheet pan with parchment paper and use pan spray to prevent from sticking. Pour brownie batter onto the sheet tray and spread evenly with a rubber spatula.
- Sprinkle remaining chocolate chips on top of the brownie mixture and bake for 20–25 minutes or until done. Allow brownies to rest for 30 minutes before slicing each sheet pan into 48 pieces.
- WHIPPED VANILLA AQUAFABA: Strain aquafaba (garbanzo bean liquid) into a mixing bowl. Using a stand or hand mixer whisk attachment, whisk aquafaba on high speed until it begins to foam. Add cream of tartar, continuing to whisk on high speed until the liquid thickens and resembles meringue (about 30 seconds). Reduce speed to medium, add vanilla extract, then slowly add in the confectioners’ sugar. Continue to whip until the aquafaba forms stiff peaks. Transfer whipped aquafaba into a piping bag. Store refrigerated until ready to use.
- PRESENTATION: Top each brownie bar with 2 Tbsp of whipped vanilla aquafaba. Gently brûlée or broil the tops of the brownies until golden before serving.
