Black Bean Brownies
1 CAN RINSED & DRAINED BEANS(black or small white beans work well)
3 EGGS or egg substitute (I actually used 5 eggs)
3 TBS. OIL
4 TBS COCOA POWDER
A PINCH OF SALT
1 TSP. VANILLA
½- ¾ C. SWEETNER
MIX INGREDIENTS TOGETHER IN A BLENDER/ FOOD PROCESSOR UNTIL PUREE. POUR INTO A GREASED 8x8 CAKE PAN.STIR IN SOME Sugar Free CHOCOLATE CHIPS AND NUTS. BAKE 350 APPX. 30 MIN.
I served the brownies with a dollop of sugar free raspberry jam on top to bring in more moisture. The brownies were still a little on the dry side. In the future, I will make a box of sugar free instant chocolate pudding to drip into the batter before baking. Also, you'll want to put more than 1 tsp of vanilla in the batter.
I shared a piece with my roommates Crystal Kristen who were skeptical at first. I also shared some with Donny and Ash. All the taste testers voted it was surprisingly good, considering the batter is prodominately lentils. It definitely has potential!
4 comments:
That sounds....interesting! Actually I would really like to try it. Keep working at perfecting the recipe then we can make it this summer. I'm sure it's better for you than the full sugar full chocolate version but do you know what the carb count is? Calorie count? Just curious.
The original recipe says it's 9 carbs per serving. However, when you add the jam and the pudding, it would be more than that. We'll have to figure out the carb count.
Did you use sugar free chocolate chips? Sometimes things like that can be dryer than the real chocolate we're used to, doesn't melt the same, etc. I wonder if those were partially to blame for if being a little dry? Hey, I know how to make it not dry. It's not calorie free, but a dollop of whipped cream on top would make it less dry as you were chewing... not a lot of carbs in non-sweetened whipped cream, is there? (I know...tons of calories for that yummy straight fat.) ;P
I couldn't find sugar free chocolate chips. That is what the recipes calls for, but I couldn't find any. I used a sugar free chocolate bar. You are right about the melting thing...I put it straight into the batter right before baking. I was shocked. The chocolate didn't melt AT ALL! It did soften...a little. I served it with ice cream when I gave it to Donny and Ash, it didn't taste too bad...because of the sugar, fat, cream and all that good stuff. Defeats the purpose of having a healthy brownie. I almost want to make the second batch today to see if I can make it better.
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