Prep 15 mins
Cook 30 mins
A great low carb snack! These are not as rich or as moist as traditional brownies but they really satisfy those "baked goods" cravings.
- 425.24 g canunseasoned black beans, drained and rinsed
- 4 eggs
- 354.88 ml Splenda sugar substitute
- 44.37 ml unsweetened cocoa powder
- 4.92 ml baking powder
- 29.58 ml oil (or 2 TBS unsweetened applesauce for Phase 2)
- 14.79 ml vanilla
- 118.29 ml non-fat powdered milk
- 2.46 ml baking soda
- 59.14 ml low-fat ricotta cheese
- chopped nuts (optional)
- 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!
Mine turned out excellent! The only thing I changed was adding 1/2 cup egg substitute for 2 of the eggs. Used the applesauce option too! Yummy!! My 16 year old even likes them! They are very moist and a bit more like cake than brownies, but what's wrong with that? I used a Vitamix to blend everything.
Honestly, this wasn't that great. The batter tasted delicious, but the finished product? Not so good. It was too crumbly, too dry, not dense or fudgy enough, and it wasn't very sweet! I used xylitol and stevia, and in the batter it taste like it was going to turn out wonderful, but alas, it did not. If I made these again I would probably use more chocolate, more vegetable oil, more vanilla, more sweetener, and add a handful of semi or bittersweet baking chocolate. I also thought swirling some peanut butter in would taste good. I could definitely taste the beans after it'd been baked, not very strong, but it was there.
Unfortunately I have to say my husband and I didn't love these. I used a mixer but a food processor would have broken up the beans much more. Sometimes you'll bite into a bean and as much as I love beans they aren't pleasant in a brownie. I felt the recipe was lacking in chocolate flavor, perhaps carob chips would help. I used cream cheese instead of ricotta, not sure of the difference that made. I hoped it would give it a richer flavor as sometimes fat free ricotta can be granular, but there was no richness. My batter was very thin but it did bake up with plenty of height.