Prepare to be pleasantly surprised by these fudgy, satisfying brownies. Who would have thought that bean brownies could possibly taste like anything other than beans? However, you’ll find this twist on brownies to be delicious.Ingredients
1 can (14.5 oz) black beans, drained and rinsed
3 eggs (or 3/4 cup egg substitute)
3 Tbsp unsalted butter, softened
1 tsp vanilla extract
3/4 cup sugar substitute
1/4 cup unsweetened chocolate (100% cacao)
1 tsp instant coffee
1/2 tsp baking powder
1 pinch salt
2 Tbsp sugar-free chocolate chips, chopped coarsely
Sugar-free chocolate chips and chopped nuts, optional garnish
Preheat the oven to 350 degrees F. while you pat the black beans dry using a paper towel.
Blend the black beans in a food processor until they are smooth.
Add the eggs, butter and vanilla extract to the black bean paste. Mix thoroughly.
In a separate bowl, mix together the sugar substitute, unsweetened chocolate, instant coffee, baking powder, and salt.
Fold in the sugar free chocolate chips.
Pour the mixture into a greased 8”x8”cake pan.
Top the brownies with additional chocolate chips and nuts if desired. (Additional chocolate chips and nuts not included in nutritional facts.) Bake for 30 minutes or until toothpick inserted in center of pan comes out almost clean. TURN OFF THE OVEN and allow the brownies to cool for 5-7 minutes in the oven with the door slightly open.
Take the brownies out of the oven and place them on a rack until cooled. Cut the brownies into 2-inch squares. Refrigerate the brownies after they cool for up to 12 hours. This minimizes the bean taste and enhances the chocolate flavor.
Store the brownies at room temperature in a sealed container. Serve the brownies at room temperature or slightly warm.
- Serving Size 1 piece
- Calories 67
- Total Fat 4 g
- Saturated Fat 2 g
- Monounsaturated Fat 1 g
- Cholesterol 40 mg
- Sodium 113 mg
- Total Carbohydrate 5 g
- Dietary Fiber 2 g
- Sugar 0 g
- Protein 3 g