Prep 30 mins
Cook 30 mins
The surprise is Black Beans......yes, BEANS. And very good that you would never know! Adapted from 'Stealth Health - How To Sneak Nutrition Painlessly Into Your Diet'
- 1 (15 ounce) canunseasoned black beans
- 4 ounces unsweetened chocolate
- 1 tablespoon light butter
- 6 egg whites, divided
- 2 cups sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons instant espresso coffee powder (found in most grocery stores, usually sold with instant coffee)
- 1⁄2 cup chopped walnuts
- Preheat the oven to 350 degrees.
- Spray a 9x13-inch pan with nonstick vegetable spray.
- Place the beans in a colander and rinse thoroughly under running water to remove 'slime' and set aside and drain.
- Place the chocolate and light butter in a small microwavable bowl.
- Microwave for 60 to 90 seconds, stirring every 30 seconds until smooth.
- In a food processor blender, add the drained beans and 2 egg whites.
- Blend or process until smooth.
- In a large bowl, combine the beans, sugar, flour, espresso powder and remaining egg whites.
- With an electric mixer, beat until well combined.
- Mix in the melted chocolate.
- Pour the brownie mixture into a prepared pan.
- Sprinkle the walnuts on top of the brownie batter.
- Bake for 30 to 35 minutes until the brownie pulls away from the sides of the pan.
- Cool completely in the pan before cutting into bars-- rows of six by five.
I had to try this, "black bean brownies?!" They were so worth it, and easy to put together. The texture was soft and delicate. I added cinnamon, as well, as I like that flavor with my chocolate and it was just lovely. I couldn't wait for them to cool completely (as the recipe suggests) before trying them, so they tore a bit around the nuts, but totally worth it!
These were better than expected, but they definitely couldn't be eaten alone. They were great with some low-fat vanilla ice cream. They reminded me a lot of No-Pudge Fudge brownies.