Thursday, November 17, 2011

Brownies (Black Bean)

What? There are black beans in these brownies? Yep a whole can! Gross?! No... in fact if you blend them well, no one can tell. We brought some to the neighbors and had them try to guess the secret ingredient and they had no clue. Since then they have made them multiple times and have people in their family with gluten issues who love them! I will not lie and say that I've never had better, but yes they are good and even better the next day after being refrigerated. I am just trying to work out the texture issue... they're a bit spongy, but James likes them that way and swears they are great! Try them... low cal, low fat, and packed with protein and nutrients. Now that is worth a try, right!?

  • Nonstick cooking spray
  • 1½ cups canned black beans, rinsed and drained
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon espresso powder (I used postum or pero)
  • ¾ cup egg substitute (or 3 eggs)
  • 2 tablespoons low-calorie sugar-free chocolate syrup (or just the real stuff!)
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon unsalted butter, melted
  • 24 packets (84 g) Truvia or 8 tablespoons granulated Splenda (or 1/2 cup to 1 cup sugar*)
  • 1 teaspoon vanilla extract
  • a handful of dark chocolate chips or cocoa nibs... (adds a few extra calories, but so good.)


  1. Preheat the oven to 350˚F. Spray an 8×8-inch glass baking dish with cooking spray.
  2. Combine the beans, cocoa powder, espresso powder, and egg substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
  3. Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute. Add the chocolate chips if desired.
  4. Pour the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
  5. Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.
* I do not feel good about giving little kids artificial sweeteners like Splenda and we have no diabetics in our family, so I go for the real stuff. The reason why I say 1/2 cup to 1 cup sugar is because I only put 8 Tbsp.=1/2 cup of sugar in but found it wasn't very sweet. James said it was great and so did the neighbors, but after further research I discovered I was right! Artificial sweeteners are 200% sweeter than regular sugar. So if you want the same sweetness that Splenda would give, you will have to put in twice the amount of real sugar. Or just leave it less sweet. It's up to you.

1 comment:

  1. Finally a post! I am weary about trying these but will give it a shot anyways and let you know. And i love your blog colors and pattern - gray and yellow are a current favorite of mine and love the quatrefoil design.