Do not be fooled by this recipe! These brownies are not only high in fiber and protein while being low in sugar--they are delicious! My first batch was tested on my Hypnobabies students, who gobbled them up. I wasn't sure if they were consumed because of pregnancy hunger or if they were actually yummy. So, I made another batch for the ultimate taste-testers: my toddlers! They loved them and keep asking for them. They are so super yummy. Try them!
Flourless Black Bean Brownies1 can (15 oz) black beans, drained and rinsed
4 eggs
1/2 cup sugar (can substitue agave nectar)
3 Tbsp. oil
3 or 4 Tbsp. cocoa powder
1 tsp. vanilla
1 tsp. baking powder
pinch of salt
2 Tbsp. peanut butter (optional, but I always go for this one!)
Blend everything up in a blender or food processor. Pour into a greased 8 by 8 pan and bake at 350 degrees for 35-40 minutes (mine were done in my superhot oven at around 25 minutes. Test for doneness with a toothpick). Cut in pieces and enjoy!
Here are some Canellini (white bean) variations I'm excited to try:
Lemon Ginger: Use canellini beans instead of black beans. Add 1 tsp. lemon extract, 2 tsp. ground ginger and zest of one lemon to bean mixture. Top with sliced almonds.
Cranberry orange: Use canellini beans instead of black beans. Add 1 tsp. orange extract, 2 tsp. ground ginger and zest of one orange to bean mixture. Top with minced dried cranberries.
Cherry almond: Use canellini beans instead of black beans. Add 1 tsp. almond to bean mixture. Top with minced dried cherries and sliced almonds.
Pumpkin: Use canellini beans instead of black beans. Add 1 cup pumpkin puree, 1/4 tsp ground ginger, 2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg and 1/4 tsp salt to bean mixture. Top with chopped pecans.
Apple spice: Use canellini beans instead of black beans. Add 1 cup unsweetened applesauce, 1/4 tsp ground ginger, 2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg and 1/4 tsp salt to bean mixture. Top with chopped walnuts.
