“Secret Ingredient” Blender Brownies—Gluten- and Dairy-Free!
Black bean brownie recipes have been floating around the Web for a while, but I’d never tried them till recently. Based on my other dessert-type “experiments” with beans (such as my banana chickpea bars—fail), I’d figured they’d taste, well, like beans! But, and I kid you not, these brownies, which were inspired by this recipe, are moist and delicious and have no “bean-y” taste. And they take mere minutes to whip together. Gluten-, dairy- and totally guilt-free, they’re high in protein and fibre and low in carbs and sugar. If your New Year’s resolution is to eat better (and whose isn’t?), these are perfect. Try them!
- 1 398-mL can black beans (1½ cups), well rinsed and drained
- 2 eggs
- ¼cup unsweetened applesauce
- 1 Tbs vegetable oil (e.g., olive, canola or walnut oil)
- 1 Tbs vanilla
- 6 Tbs cocoa powder
- 2 tsp cinnamon
- 15 packets stevia (equivalent to ½ cup + 2 Tbs sugar) OR ½ cup + 2 Tbs sugar
- 1 tsp baking powder (*Adding baking powder yields a more “cake-y” brownie; omit for more “fudge-y” brownies.)
- ¼ cup mini chocolate chips
Preheat oven to 350 F. Line an 8-inch baking dish with parchment paper (or spray with cooking spray). Blend beans, eggs, applesauce, oil, vanilla, cocoa, cinnamon, stevia (or sugar) and baking powder in a blender or food processor until smooth. Transfer batter to prepared dish. Sprinkle chocolate chips evenly over batter. Bake 25 minutes. Let cool, then slice into 16 squares. Keep refrigerated.
Per square (using stevia): 65 calories, 3 g fat (1 g sat, 0 g trans), 19 mg sodium, 2 g fibre, 2 g sugar, 3 g protein