Saturday, August 31, 2013

Fudgy Black Bean Brownies

I just read through my latest issue of Food & Nutrition, put out by the Academy of Nutrition and Dietetics, and came across the recipe for these brownies in it so decided to give it a try. I was able to find some really good semi-sweet chocolate chips made with cocoa butter and soy lecithin instead of milk and regular butter, so they are dairy free! Another great thing about these brownies is that there is no flour in them, so they are also gluten free.  They are really moist, chocolatey, packed with protein, and delicious!

Fudgy Black Bean Brownies

Makes ~16 2-inch brownies


1 (15oz) can organic black beans, drained and rinsed
3 large organic free range eggs
3 Tbsp canola oil
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
1/2 tsp baking powder
1/2 cup semi-sweet chocolate chips, divided


1. Preheat oven to 350 degrees. Lightly grease an 8x8 inch baking pan with canola oil and set aside.

2. Place the black beans in food processor and process until smooth and creamy. Add remaining ingredients, except chocolate chips, and process until smooth.

3. Add half of chocolate chips and pulse a few times until the chips are incorporated evenly.

4. Pour batter into the pan and smooth with a spatula; sprinkle remaining chocolate chips over the top.

5. Bake 30-35 minutes or until edges begin to pull away from sides of pan and toothpick inserted in center comes out clean. Cool in pan before slicing.

6. Serve and enjoy!

(Recipe adapted from Sept/Oct 2013 issue of Food & Nutrition)

What are the nutritional benefits of these brownies? The black beans are high in protein and fiber and are a significant source if iron, magnesium, phosphorous, manganese and B vitamins thiamin and folate. Eggs are also high in protein, and are a great source of choline. Cocoa powder contains flavonoids, a type of antioxidant. 

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