There is little that is more welcoming than the scent of fresh baked brownies wafting out of the oven when you step in the door! Then there’s the gooey fudginess, that comes with gobbling them down while they are still nice and warm. The only problem with that is the number of calories that rush immediately to my thighs and bottom(not to mention all the preservatives in the boxed variety!) Today, I am making a new recipe. I am little unsure as to how yummy it will be, because it sounds too good to be true. The main ingredient is …. black beans!! They are flourless, and the beans actually provide a little protein. When I first saw the recipe, I thought “no way, that sounds rather icky.” Then I read the reviews, and they are pretty good. This recipe got 4 out of 5 stars at Whole Foods Market’s website. So, I decided to give it a try! I mean, if I can learn to make brownies that retain all their chocolatey goodness without the negative effects….why not give it a shot?? I will, of course, post my findings later! If you decide to try this recipe, please share your opinions!!
Ingredients
1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts
Method
Preheat oven to 350°F.
Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
Nutrition
Per serving (1 brownie/about 2oz/60g-wt.): 160 calories (80 from fat), 9g total fat, 4g saturated fat, 50mg cholesterol, 35mg sodium, 17g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein
