Did you say Black Bean Brownies? Yes. I did.
Lets just face it together. Low cal and fat free foods are not as good as the ‘real’ thing. It’s sad, but true. Fat tastes good. This is a problem for me since my life motto is that every bite should be the best bite. I rarely alter anything to make it low fat. Instead, I just cook with fresh, lean ingredients and avoid high fat food. (most of the time!) But these brownies are so good for something that are so modified, that even I can’t deny that this is a great way to treat yourself to a sweet treat and not feel the least bit guilty!
I have been making this recipe for a few years now and I always trick everyone! I love watching people’s faces when I tell them it’s a brownie made out of black beans! The consistency is more similar a cake style brownie than the fudgy type, but considering it’s made from egg whites and black beans, I can live with it. Trust me- you can too.
Black Bean Brownies
Ingredients
- 1 15 oz. can of organic black beans drained and rinsed
- 1/2 cup agave syrup
- 1/2 cup self rising flour *see Feaster’s note
- 1/2 cup egg whites
- 1/4 cup good quality unsweetened cocoa
- 2 tablespoons good quality vanilla extract
- 1 teaspoon baking powder
- 6 tablespoons Nestle’s mini semi-sweet chocolate chips
Instructions
For Brownies
- Preheat oven to 350 degrees. Spray a 8×8 baking dish with nonstick cooking spray.
- In a food processor, combine all the ingredients except the chocolate chips and process until smooth, occasionally scraping the sides of the processor.
- Stir in the chocolate chips with a spoon. Pour into the baking dish and bake for about 20 – 25 minutes or until a toothpick comes out of the center clean.
- Cool completely and ice with cream cheese frostings or a light sprinkle of confectionary sugar.
For Cream Cheese Frosting
- Combine 4 oz cream cheese, a 1/2 tsp vanilla and 2 tablespoons confectionary sugar and process until smooth. Tweak to taste.