May 19, 2011

Black Bean Brownies

I discovered this idea a few months ago when my husband started a trial wheat-free/low-sugar diet. These brownies are surprisingly delicious and much healthier than your traditional brownies. They are similar to a souffle or a mousse since the added eggs create a fluffy texture. You will need a food processor or blender for this!

  • 1 can black beans, drained and rinsed
  • 3 eggs
  • 3 tbsp vegetable oil (or sub in natural applesauce to cut down on fat)
  • 1/2 cup Ghirardelli Sweet Ground Chocolate & Cocoa (or 1/4 cup unsweetened cocoa plus an extra 1/4 cup white sugar or other substitutions)
  • 1/4 cup white sugar (adjust amount to your liking - also good with brown sugar)
  • 1/4 cup chopped walnuts
  • 1 tbsp vanilla extract
  • pinch of salt
Preheat oven to 350 and lightly grease an 8x8 or 9x9 baking pan.
Add all ingredients to your food processor (but reserve a few walnuts to sprinkle on top) and process until smooth.
Pour into baking pan and sprinkle reserved walnuts over the top.
Bake for about 30 minutes until edges start to pull away from the pan. Let cool completely before cutting.
These are actually best kept refrigerated and served chilled.

Added note: If you are looking for a sugar-free dessert, I've heard these work well with Splenda in place of the sugar. If you try it, let me know how it is.

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