Recipe by OurNest
This recipe was one of many that helped Kim lose over 200 pounds! The secret ingredient, black beans, stumped Dr. Oz. http://kimbensen.com/recipes/dr-oz-brownies
Top Review by dogsandwoods
I've been making these for a while and DH loves them. It's all that he wants to eat for breakfast and he isn't even that crazy about chocolate. This can be made gluten free by subbing rice flour for the self-rising flour and increasing the baking powder to one half tablespoon. Also, subbing half diabetic syrup and half honey for the agave gives the flavor more depth. May 19, 2011: NOTE: For a vanilla cake (as this is a cake-like recipe when using self-rising flour): Sub 1 1/2c cooked & drained cannellini beans for the black beans, sub 1/4 c malt powder for the cocoa powder and skip the chocolate chips. Unless they have mini white chips, forget it as the regular ones aren't so good in this. You may add 1/4 finely chopped coconut to the white cake. This makes a mean bean cake! :)
- 15 ounces black beans, drained and rinsed
- 1⁄2 cup agave nectar
- 1⁄2 cup self-rising flour
- 1⁄2 cup egg white
- 1⁄4 cup unsweetened cocoa
- 2 tablespoons vanilla
- 1 teaspoon baking powder
- 6 tablespoons chocolate chips, miniature semisweet
Directions See How It's Made
- Preheat oven to 350º.
- Lightly spray a 8x8 baking dish with nonstick cooking spray.
- In a food processor, or blender, mix all brownie ingredients (except chips) together.
- Chop on high, until smooth.
- Clean off sides and blend for another 20 seconds.
- Add the chips in and stir well.
- Spread into the 8x8 baking dish.
- Cook for 20 minutes, until toothpick comes out clean.
- Cool for about 1 hour in dish at room temperature.