Black Bean Brownies
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Replacing all purpose flour in brownie recipes with black beans can be a great start to make brownies more nutritious (less refined flour, more plant based protein and fiber), but sometimes they can turn out less than appetizing. After trying my hand at many different desserts containing beans, I have found two important rules. First, you need to mask the bean flavor with other stronger complementary flavors. Second, make sure you have enough dry ingredients.  If you don’t follow those rules, you end up with mushy bean dessert. Lucky for you, I already did all the baking and testing so you don’t have to subject yourself to some of my previous awful recipes 🙂

 

Black Bean BrowniesBlack Bean Brownies

 

 

 

 

 

 

 

If you like peanut butter, you can check out my peanut butter black bean brownies here. But if coffee and cream brownies sound more your style read on…

 

 

Black Bean Brownies

I originally shunned away from the idea of using coffee in black bean brownies because I was afraid it would be an overpowering flavor and I am not a huge coffee drinker. However, coffee does have a lot of antioxidants and research suggests health benefits, including reducing your risk of type 2 diabetes and alzheimer’s disease. Additionally I received a sample of Kohana Cold Brew Coffee Concentrate from Kohana Coffee to participate in their recipe contest, so it seemed like the perfect time to give it a try. I’m really happy I did try because the coffee really amped up the chocolate flavor, masked the beans and didn’t make the brownies taste overly coffee-like. Bonus antioxidants in your dessert are always something to celebrate!

 

Coffee and Cream Brownies

Ingredients
1 Can of Reduced Sodium Black Beans- Drained and Rinsed
2 Large Eggs
3 Tablespoons Strong Coffee (I used Kohana Cold Brew Coffee Concentrate)
4 Ounces Reduced Fat Cream Cheese
2 Teaspoons Vanilla Extract
1 Teaspoon Baking Powder
3/4 Cups Granulated Sugar
1/2 Cup Unsweetened Cocoa Powder
1/3 Cup Dark Chocolate Chips

Directions
Preheat oven to 350 degrees. Spray a 9×13 inch glass baking pan with cooking spray. Add all ingredients except for chocolate chips into a good blender or food processor. Blend until smooth. Pour into prepared glass pan and sprinkle chocolate chips over batter evenly. Bake for 35-40 minutes or until an inserted toothpick comes out clean. Allow to cool, slice and enjoy. Cover and keep refrigerated if saving for later.

***If you would like to vote for this recipe and/or my Berry Chocolate Iced Coffee recipe (it’s delicious too!) go to http://kohanacontest.com/contest/ and vote!

Black Bean Brownies
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Making healthy desserts can be quite challenging because most desserts rely on lots of sugar, butter and refined flour. We know that overconsumption of these ingredients can lead to a host of problems such as obesity, diabetes and heart disease, but you also might not getting all the vitamins and nutrients you need if you are filling up on these empty calories. So I like trying to make a dessert that tastes just as good as the original but actually provides something for your body. So in comes black bean brownies…

I have been looking at recipes for black bean brownies for a long time but I have been kinda afraid to try them. I love black beans but I was afraid I was going to still taste them and be disappointed….and a disappointing dessert is just the worst. I decided to go for it because black beans are naturally low in fat, and high in fiber and protein. They provide a host of many other nutrients and antioxidants that many americans don’t get enough of, so as long as I can hide the black bean flavor, no one will know all the extra secret nutrients they are getting.

My first try did not go so well. I tried using a lot less butter and sugar than standard brownie recipes but I think I took it a little too far. I used applesauce as a replacement for some of the butter and sugar but the brownies came out tasting like bitter chocolate mushy beans. Luckily I was able to scrounge up enough ingredients for another try. This time I used more sugar (but still less than many other brownie recipes), peanut butter, and removed the butter completely. I figured the peanut butter should give creaminess and help mask the taste of the beans along with the sugar. And it worked! They tasted like regular brownies 🙂

 

Peanut Butter Black Bean Brownies

Ingredients

1 Can of Reduced Sodium Black Beans, Drained and Rinsed

1 Egg

1/4 Cup Unsweetened Cocoa Powder

1/2 Cup Peanut Butter

1/2 Cup Granulated Sugar

2 Teaspoons Vanilla Extract

1/4 Teaspoon Salt

1/2 Teaspoon Baking Powder

1/4 Cup Dark Chocolate Chips

 

Directions

Preheat oven to 350 degrees and spray a 8×8 inch glass baking pan with cooking spray. Add all ingredients except for the chocolate chips in a food processor or really good blender and blend until uniform with no chunks. Fold in chocolate chips and pour into glass baking pan. Bake for approximately 30 minutes or until completely cooked. Brownies should start pulling away from pan edges, little cracks should form across the top and toothpick inserted into center should come out clean when done. Enjoy!

Peanut Butter Black Bean Brownies

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