Black Bean Brownies
Looking to “indulge” in chocolate this Valentine’s Day without indulging in fat and calories.
Try these different takes on brownies that use black beans to keep down the fat and calories as well as add nutritious fiber and protein.
These recipes come from Amanda Freitag, a celebrity chef and recurring judge on Food Network’s competition show “Chopped,” and Julie Barto, a nutritionist with the MS Active Wellness Nutrition Program.
Note that the first recipe is flourless, for those on a gluten-free diet.
Black Bean Brownies Version #1:
1 15-oz can black beans, rinsed and drained very well
3 eggs
3 Tbsp canola oil
½ cup unsweetened cocoa powder
Pinch of salt
½ tsp baking powder
1 tsp vanilla extract
2/3 cup brown sugar, packed or ¾ cup white granulated sugar
½ cup semi-sweet chocolate chips, divided
Preheat oven to 350 degrees. Spray an 8” x 8” baking pan with cooking spray.
In food processor, process black beans until smooth. Add the eggs, oil, cocoa powder, salt, baking powder, vanilla extract, and sugar, and process until smooth. Add ½ of the chocolate chips, and pulse a few times or stir, so that the chips are mixed in. Transfer the batter to the baking pan, and sprinkle the remaining chips on top of the brownies.
Bake for 30-35 minutes, or until a toothpick inserted at the center comes out clean.
Black Bean Brownies Version #2:
1 15-oz can black beans, rinsed and drained very well
1 brownie mix
Return the rinsed beans to the can, and add enough water to cover the beans. Transfer beans/water to food processor, and process until smooth. Transfer the bean puree to a large bowl, and stir in the brownie mix. Transfer to a pan coated in cooking spray, and follow the directions on the brownie box for baking. You may need to add a few more minutes to the baking time.
