Wednesday, February 6, 2013
Black bean brownies!
I've been wanting to try black bean brownies for a while now but have been a little Leary about making them. Well, I jumped the gun and made them! They exceeded my expectations and they did not taste much different from a regular brownie at all. I'm a lover of sweets but I always eat wayyyyyy too many when I should only be eating one serving. These brownies have no flour, and are just a little over 100 calories! I highly recommend making these! I followed a recipie I found on Chocolate Covered Katie's website and the only 2 modifications I made was instead of vegan chocolate chips I used milk chocolate chips and I added 1/4 cup flax seed. Here's the recipie if you want to make it!
Black Bean Brownies
1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
2 tbsp cocoa powder- dutch or regular (10g) (add a little extra if desired)
1/2 cup quick oats (40g) (See nutrition facts link below for all substitution notes.)
1/4 tsp salt
1/3 cup pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g)
2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
1/4 cup coconut or vegetable oil (40g) (See “nutrition facts” link for all substitution notes.)
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
optional: more chips, for presentation
1/4 cup ground flax seed
Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.