Fudgy Black Bean Brownies Recipes
THE BEST BLACK BEAN BROWNIES (FLOURLESS)
No one will ever guess that black beans are the secret ingredient in this recipe! Surprisingly delicious, almost fudge like. taste really good cold ...Yummy! (from Whole Foods Blog)
Provided by TaterBug
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 152.2, Fat 8.2, SaturatedFat 4, Cholesterol 45, Sodium 66.5, Carbohydrate 17.1, Fiber 3.2, Sugar 9.3, Protein 4.4
BLACK BEAN BROWNIES (SBD)
A great low carb snack! These are not as rich or as moist as traditional brownies but they really satisfy those "baked goods" cravings.
Provided by Pamela
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Mix all ingredients in a food processor or blender until smooth-you will have to scrap down the sides a few times to make sure it is evenly blended.
- Pour into an 8x8-inch pan sprayed with non stick cooking spray.
- Bake at 350°F for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- Sprinkle additional cocoa powder on top if desired.
- Cover with saran wrap to keep fresh or freeze in individual pieces and defrost in the microwave whenever those munchies set in!
Nutrition Facts : Calories 76.6, Fat 3.2, SaturatedFat 0.7, Cholesterol 47.2, Sodium 100.3, Carbohydrate 7.3, Fiber 2, Sugar 2.1, Protein 4.8
THE AMAZING BLACK BEAN BROWNIES
Provided by Ania Catalano
Categories Coffee Bean Chocolate Vegetable Dessert Vegetarian Kid-Friendly Wheat/Gluten-Free Walnut Legume Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 45 (2-inch) brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F. Line an 11- by 18-inch baking pan with parchment paper and lightly oil with canola oil spray.
- Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
- In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
- In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
- Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well. Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
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- Add the black beans, oat flour, cocoa powder, maple syrup, baking soda, and salt to a food processor. Pulse for around 10 seconds, or until everything is blended in well. Add to a large bowl.
- Melt the chocolate chips with the coconut oil using either a microwave or double pot steamer. If melting in a pot, pay close attention to make sure the chocolate doesn't burn.
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