Recipe: Low-Glycemic Black Bean Brownies
Don’t let the name fool you. These healthy chocolate treats are moist, rich and delicious! You’d never know they were full of fiber and protein. The black beans and agave nectar in these brownies make them less likely to spike blood sugar than typical brownies.
Makes about 45 2” brownies.
4 oz. unsweetened chocolate
1 c. butter
2 c. cooked black beans, drained well (canned is fine)
1 c. walnuts, chopped
1 T. vanilla extract
1/4 c. instant decaffeinated coffee granules (or granulated natural coffee substitute)
4 large eggs
1 1/2 c. agave nectar or honey
- Preheat the oven to 325 degrees. Line an 11 x 18 inch rimmed 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 c. 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 c. walnuts, remaining melted chocolate mixture, and coffee substitute. 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. Mix well.
- Pour the batter into the prepared pan. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares.