I have heard about black bean brownies for some time, but have been way to skeptical to try it out for myself....until my chocolate cravings got OOC (out of control). After all, my Mexico vacation.... followed by my trip to Napa.... is upon us, so I would rather make mindful food choices now, than later. Right!? A true Sophie's choice, eh? I found a few potential starter recipes on Pinterest. I say “Starter”, because I always end up tweaking things to fit my health standards. Am I the only one who still "Pins"? Anyways, I started with the following ingredients blended together in a food processor:
-1 can organic black beans (15 oz.), rinsed like crazy
-1/4 cup honey (you can also use agave)
-1/2 cup organic quick oats
-1/2 tsp. baking powder
-2 tbsp. cocoa powder
-1/4 tsp. salt
-2 tbsp. brown sugar
-2 tsp. pure vanilla extract
-1/4 cup vegetable oil
The original recipe had a "pinch of stevia" in replace of the brown sugar I used. I can't think of anything that taste more awful than stevia, but if you are someone who can tolerate it, and would like to cut the amount of added sugar in this recipe, the more power to you! Next, I poured the mix into an 8x8 pan, sprinkled a few tablespoons of mini dark chocolate chips on top and into a preheated 350-degree oven for about 25 minutes it went.
The above picture was taken immediately after I took it out of the oven. Please excuse the ugly dent in the corner. I am very impatient and was even more curious as to what the texture was. I waited a good hour before I sliced the whole thing up and was amazed by how well it stayed together and how moist it was. By far the best low-fat brownie I have ever made/tried. I paired mine with a cold glass of unsweetened almond milk :) This a great recipe for vegans or those following a gluten free diet, so long as you find some oats that have not been affected by cross contamination. Happy Baking!
Nutrition: Makes 16. 80 calories; 1.5 g of fiber, 3.75 g of fat, 11 g carb, 1.75 g protein
