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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Fall is here now so that means lots of warm autumn flavors and ingredients like pumpkin, apples and sweet potatoes. While it is still pretty warm here in south Florida, it is October and I am ready to make some fall recipes.

Pumpkin has many nutritional benefits and adding pureed unsweetened pumpkin to baked goods not only adds a different flavor but also adds vitamin A and dietary fiber, both things that are often lacking in desserts. And not to mention the calories added from the pumpkinare relatively low.

A few years ago I made a gluten free pumpkin cake for Thanksgiving dessert and it was moist, pumpkiny and delicious (the recipe can be found here: Pumpkin Cake). However, I wanted to alter the ingredients slightly to my liking and put the batter in a muffin tin so I can have perfectly portioned mini cakes, instead of having to slice a cake. I did add some chocolate chips to make it more dessert like but if you prefer more of a muffin appropriate for breakfast, you can leave those out.

Mini Pumpkin Cakes

Makes 12 cupcakes/muffins

Ingredients
1 Cup Unsweetened Canned Pure Pumpkin Puree
2 Cups Almond flour
3 Eggs
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Cup Unpacked Brown Sugar
1/4 Cup Honey
2 Tablespoons Canola Oil
1 Teaspoon Vanilla Extract
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Allspice
1 Teaspoon Ground Cinnamon
Cooking Spray
1/2 Cup Dark Chocolate Chips (optional)

Directions
Preheat oven to 350 degrees fahrenheit. Add almond flour, brown sugar, salt, baking soda and spices to a large mixing bowl and whisk together. Add eggs,pumpkin, honey, vanilla extract, and oil to a smaller mixing bowl and stir. Slowly add wet ingredients into dry ingredients, mixing until uniform. Add chocolate chips to batter and mix in if desired. Spray 12 cup muffin tin with cooking spray and fill each cup until about 3/4 full. Bake in oven for 20 min or until toothpick inserted in center comes out clean.
Mini Pumpkin Cake and Poppy

Nutrition Info (per muffin)

With Chocolate Chips
Calories: 230
Fat: 14g
Carbohydrates: 20g
Protein: 7g
Fiber: 3.3g

Without Chocolate Chips
Calories: 180
Fat: 11g
Carbohydrates: 14.5g
Protein: 6.5g
Fiber: 2.6g
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