Black bean brownies, anyone?

Here’s a quickie.   I haven’t tried this recipe yet, so I can’t weigh in (pun actually not intended) on taste, but  since the good doc forwarded the recipe and it caught my eye because it is chocolate AND since she and I share the same first name, I figure I’m game.  I’m such a sucker for chocolate and this is obviously a healthy concoction (certainly should keep you in action, anyway!)  I’m not crazy about walnuts, so mine will be walnut free.  Have any of you ever added in black beans as an addition to your chocolate recipes? 

If you give it a shot and like it or dislike it, let me know. 

Dr. Janet’s Flourless Dark Chocolate Brownies with Walnuts
By Janet Bond Brill Ph.D. R.D., LDN
Author of Prevent a Second Heart Attack: 8 Foods, 8 Weeks to Reverse Heart Disease

Serves 16

A dark, moist chocolaty treat. 

Nonstick cooking spray 
One 15-ounce can black beans, drained and rinsed
3/4 cup packed Splenda Brown Sugar Blend 
1/2 cup quick-cooking oats 
1/4 cup unsweetened dark cocoa powder
1/4 cup extra-virgin olive oil 
1 tablespoon espresso powder
2 tablespoons ground flax seeds 
1 teaspoon vanilla extract 
1/4 teaspoon salt 
1/2 cup chopped walnuts 

Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch baking pan with nonstick cooking spray. Place the black beans in a mixing bowl. Add the brown sugar, oats, cocoa powder, olive oil, espresso powder, flax seeds, vanilla, and salt. With an electric mixer, blend the ingredients until the black beans are mushed up and the mixture is smooth, about 2 minutes. Scrape the batter into the prepared pan, top with walnuts, and bake for 30 to 35 minutes, until the edges pull away from the sides of the pan and the middle of the brownies is firm. Let cool before slicing into 16 pieces. 

NUTRITION PER SERVING (1 brownie):
Calories: 140
Fat: 6 g (0 g EPA, 0 g DHA, 1g ALA)
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium 89 mg
Carbohydrate: 16 g
Dietary Fiber: 2 g
Sugars: < 1 g
Protein: 3 g
The above is an excerpt from the book Prevent a Second Heart Attack: 8 Foods, 8 Weeks to Reverse Heart Disease by Janet Bond Brill, Ph. D. R.D., LDN.

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