Dr. Rosemarie Cannarella Lorenzetti shares a healthy dessert recipe that demonstrates that black beans are not just for soup and burritos any more.
|1 can whole black beans||1 tsp. instant coffee (optional)|
|3 Tbsp. unsalted butter, softened||½ tsp. baking powder|
|3 eggs||1 pinch salt|
|1 tsp. vanilla extract||Chopped nuts (½ c. walnuts work best)|
|¾ c. Truvia extract||2 Tbsp. sugar-free chocolate chips, chopped (optional)|
|¼ c. dark chocolate cocoa (Hershey's Special Dark Cocoa)|
1. Preheat oven to 350°F.
2. Rinse the black beans well, drain and pat dry. Put beans into food processor and process until smooth. Add eggs, vanilla extract and butter to the processor and mix well.
3. Empty the contents of the food processor into a bowl and gradually add sugar substitute, cocoa, coffee, baking powder and salt. Mix until well-combined and smooth. Fold in nuts or sugar free chocolate chips if desired.
4. Pour into greased/lined 8" x 8" baking pan. Bake for 30–40 minutes or until butter knife inserted in center of pan comes out clean. Turn off oven, and cool in oven with the door cracked for 5-7 minutes.
5. Cut into 16 brownies (2" x 2"). Place cooled and cut brownies in refrigerator for up to 12 hours to enhance the chocolate flavor and diminish the bean flavor.
6. After refrigerating, store at room temperature in a sealed container. Best served at room temperature or slightly warm.
Makes 16 brownies.
Nutritional Information—per piece: Calories: 119; Fat: 5.5g; Sodium: 28mg; Total Carbohydrates: 17.1g; Dietary Fiber: 2.1g; Protein: 4.8g.