For a while now i've been seeing recipes for black bean brownies and cakes and i've been curious to try them. I modified several recipes I saw to create what were amazingly delicious, almost fudge like brownie bites! They DO NOT taste like beans, not even a little bit. They're perfectly sweet, fudgy, moist, and crunchy from the walnuts. They're very low carb and are sweetened with all natural erythritol and Stevia. Delicious!
Ingredients:
1 15 oz can of unseasoned, unsalted black beans
4 eggs
3/4 cup of erythritol, powdered
1/4 tsp NuNaturals pure Stevia extract (the white powder)
2 tbsp melted butter
1 tsp baking powder
1/2 cup chopped walnuts or pecans
4 oz cream cheese, softened
1 tbsp Torani's Sugar Free Vanilla syrup (you can also use Davinci's)
3 tbsp Hershey's unsweetened cocoa powder
2 oz of Baker's unsweetened baking chocolate
2 tbsp heavy cream
2 tbsp melted butter
1/4 cup of water
pinch of salt
8x8 baking mold
foil paper
non stick spray
Directions:
1. Preheat oven to 350 F
2. Drain the black beans in a strainer and rinse them with cold water.
3. Add the to a food processor, Ninja, or magic bullet, along with 1/4 cup of water. Puree until completely smooth.
4. In a large bowl mix the pureed beans, 2 tbsp melted butter, the eggs, cream cheese, baking powder, sweeteners, vanilla syrup, and cocoa powder. Beat with a hand mixer until smooth.
5. In a large microwave safe bowl, add the unsweetened chocolate and the butter. Microwave for 2 minutes, stopping and stirring at 30 second intervals. Until completely melted and smooth. It might be ready before or after the 2 minutes depending on your microwave.
6. Heat the heavy cream for a few seconds in the microwave, then slowly add it in to the chocolate mixture and stir to completely combine. It will look smooth and glossy.
7. Add the melted chocolate and a pinch of salt to the brownie batter and mix until thoroughly combined.
8. Fold in the walnuts or pecans.
9. Line the baking pan with foil and spray foil with pam. The foil will help you remove the brownies from the pan and make it easy to cut them.
10. The batter will look runny and that's ok. It'll bake up beautifully. Add the batter to the pan and bake for 30-40 minutes or until set and toothpick comes out clean. My brownies took 35 minutes.
11. Remove from the oven and let cool in the pan. When cool remove the brownies from the pan using the foil. And cut into one inch squares. I got 49 bites from this batch.
12. Let them set room temperature over night. After that, store in the refrigerator.
NOTE:
I used a combination of erythritol and stevia because a combination of two or more sweeteners works better with chocolate and these two have very little net carb impact. It doesn't make it bitter like say, Splenda would. However, you can most certainly try it with Splenda if that's what you have on hand. Even better if it's liquid to save you the carbs of granular Splenda.
You can powder your erythritol in a food processor, magic bullet, or ninja. Just keep it running until it turns into powder. I like to powder 1 cup at a time and store it in a plastic baggie to use as needed.
64 Net Carbs for the entire recipe.
1.3 Net carbs per bite