April 29, 2014

Gluten Free Black Bean Brownies

Hi everyone!

Black bean brownies?! I can't be serious... right??

Oh, but I am.

Chewy, fudgey, chocolaty brownies are hands down one of my favorite desserts. But I'm also trying really hard to tone and lean up for summer. So I don't want to ruin my clean eating days with a 300 calorie zero-nutrient brownie. Yikes!

But I have found a GREAT alternative to a regular brownie that, get this, is GOOD FOR YOU!

I know, I know, it has to taste terrible. It must not really be that good for you.

Well, my friend, those statements are wrong.

This brownie is indeed good for you!

In fact, one brownie has 7 grams of protein, 2 grams of fat, and is about 166 calories.

Would I lie to you? Never! So, go blend up a batch of these right now and you can thank me later. ;-)

Gluten Free Black Bean Brownies with Zero Refined Sugar
Makes 9 servings

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs (use a flax egg for vegan)
1/4 cup unsweetened apple sauce
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup coconut sugar
1 teaspoon instant coffee or 2-3 Tbsp very strong brewed coffee(optional)
1/2 cup chocolate chips (optional)*

Preheat oven to 350F. Blend all ingredients in a food processor or blender. (If using chocolate chips, add these to the top of the brownies right before you place in the oven.) The batter will be more liquidy than traditional brownies. Pour into a greased 8 x 8 baking dish and bake for about 30 minutes, until middle is set and edges pull away from pan. Wait until completely cool to cut. I recommend letting these set overnight in the fridge because it really helps the flavors meld together and keeps the brownies from being as crumbly. But you know what, they're pretty darn good right out the oven too.

*If you use chocolate chips, the calorie content will increase slightly and depending on if you use regular or carob chocolate chips, there will be some refined sugar.



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