NO GUILT, FUDGY BLACK BEAN BROWNIE
Lowfat, No sugar, Lower carb, High protein Vegan snack. With just 5 ingredients! A brownie so delicious, but healthy, you can eat it for dinner, without guilt. Brownies made in the food processor with no bowl required! Bake and slice into the most decadent, rich and fudgy brownies without the guilt! You will truly be amazed that these are so low-fat!
Provided by www.nynomads.com
Categories Dessert
Time 40m
Yield 6 brownies, 6 serving(s)
Number Of Ingredients 6
Steps:
- Directions.
- Preheat an oven to 350 degrees and lightly spray an 8×8 metal square pan or 6-inch diameter pyrex glass with nonstick spray.
- Toss all ingredients into a Nutri-Bullet or some other blender.
- Spread batter in dish.
- Bake 30-35 minutes. You'll know it's done when brownie is puffy and the top forms a firm crust.
- Let cool for 20 minutes.
- Keep any leftovers in a tupperware in your fridge to keep them fresh.
Nutrition Facts : Calories 118.9, Fat 0.7, SaturatedFat 0.1, Sodium 41.3, Carbohydrate 21.9, Fiber 5, Sugar 0.8, Protein 6.4
THE AMAZING BLACK BEAN BROWNIES
Provided by Ania Catalano
Categories Coffee Bean Chocolate Vegetable Dessert Vegetarian Kid-Friendly Wheat/Gluten-Free Walnut Legume Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 45 (2-inch) brownies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F. Line an 11- by 18-inch baking pan with parchment paper and lightly oil with canola oil spray.
- Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
- In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
- In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
- Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well. Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
FUDGY BLACK BEAN BROWNIES
These will not last very long after you make them. Vegan, gluten free black bean brownies adapted from a recipe on Dr. Fuhrmans website.
Provided by momtallica
Categories Dessert
Time 1h45m
Yield 16 brownies, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor combine the black beans, dates, almond butter and vanilla. Blend until smooth.
- Mix in the cocoa powder and chia seeds, blend until smooth.
- Add the almond milk if too dry. (if the cocoa powder doesn't mix in).
- Spread into a 8x8 baking pan lined with parchment paper.
- Bake for 1 1/2 hours at 200 degrees F.
- Cool and cut into squares.
Nutrition Facts : Calories 102.8, Fat 3, SaturatedFat 0.6, Sodium 10.2, Carbohydrate 21.1, Fiber 4, Sugar 14.8, Protein 2.5
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FUDGY BLACK BEAN BROWNIES (GLUTEN-FREE, SUPER MOIST)
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4.6/5 (328)Total Time 45 minsCategory Baked Goods, DessertsCalories 117 per serving
- Wets: Preheat oven to 350 degrees F (176 C). Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla.
- Dries: In a separate bowl, combine cocoa powder, sugar, baking powder, salt, and coffee (if using). Add the dry ingredients to the wets, then stir in chocolate chips.
- Bake: Grease an 8x8 or 9x9 inch pan, then line with parchment paper. Pour in batter and bake for 30 to 40 minutes, or until the edges are visibly cooked and the center doesn't jiggle much when you shake the pan (a toothpick may still come out a little gooey, that's fine!)* Allow brownies to cool before cutting.
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- Add the black beans, oat flour, cocoa powder, maple syrup, baking soda, and salt to a food processor. Pulse for around 10 seconds, or until everything is blended in well. Add to a large bowl.
- Melt the chocolate chips with the coconut oil using either a microwave or double pot steamer. If melting in a pot, pay close attention to make sure the chocolate doesn't burn.
- Add the melted chocolate and coconut oil mix, whisked eggs, and walnuts to the bowl with the blended ingredients, and whisk together well until you have a consistent batter.
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- Combine ingredients: Place beans, eggs, coconut oil, cacao powder, salt, vanilla and maple syrup in the bowl of a food processor or blender and blend until smooth.
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