I will be flat out honest.... you could tell they weren't plain 'ol traditional brownies. BUT... they did taste good. They had more of a dark chocolate, fudge brownie-ness to them, and the texture wasn't quite like a flour-filled treat, and they are better cold, or room temperature (for me at least).
In the recipe, I used Splenda, but next time, I think I will try Stevia so there is no faux-sugar aftertaste.
Black Bean Brownies
1 (15 oz.) can of black beans, drained and rinsed
1/2 c. Splenda (if your like us, you might want them a little sweeter, so add another tablespoon or two of splenda)
2 large eggs
1/3 c. butter, melted
1/4 c. unsweetened cocoa powder
2 tsp. vanilla
1/4 tsp. salt
1/2 c. chocolate chips
Drain and rinse black beans as thoroughly as possible. Add eggs, beans, and melted butter into the bowl of a food processor (I used my magic bullet since I don't have a food processor). Blend until smooth. Add in cocoa, vanilla and salt and blend until completely pureed. Gently stir in chocolate chips then pour into an 8"x8" pan sprayed with non-stick spray. Bake at 350 for 30 minutes. Cool completely before cutting.
You could add walnuts to this... and I will be experimenting with this recipe to see how peanut butter brownies or even cheesecake brownies could be made.
What I LOVE about this recipe is that it didn't raise my blood sugar. And I felt good about eating it. I did serve it with a "whipped topping" that I made, but I didn't measure when I made it, so here is my estimates for it.
1/4 cup Sour Cream
1/2 a block of cream cheese, softened
1/4 cup of whipping cream
3 tablespoons of Splenda
5 heaping spoonfuls of unsweetened cocoa powder
Using mixer, beat until smooth and fluffy. It should expand a good bit. Since I didn't bother to measure, and I'm only guessing... taste it as you go. Add more or less, this is not an exact recipe. (The brownies are tho... I have learned to MEASURE measure measure when I bake!!!).
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