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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 52.1
  • Total Fat: 3.1 g
  • Cholesterol: 5.9 mg
  • Sodium: 170.2 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.4 g

View full nutritional breakdown of Black Bean Brownies (Gluten Free/Low Carb) calories by ingredient
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Black Bean Brownies (Gluten Free/Low Carb)

Submitted by: GFYOGAMOM
Black Bean Brownies (Gluten Free/Low Carb)

Number of Servings: 16

Ingredients

    1 can Black Beans (La Costeña Whole Black Beans), drained and rinsed
    3 Tbsp Unsalted Butter, softened
    3/4 cup Egg Substitute (or 3 whole eggs)
    1 tsp Vanilla Extract
    3/4 cup Sugar Substitute (Kroger Zero Calorie Baking Sweetener/Xylitol)
    1/4 cup Dark Chocolate Cocoa (Hershey's Special Dark Cocoa)
    1 tsp Instant Coffee (Nescafé Instant Clasico)
    1/2 tsp Baking Powder
    1 pinch Salt
    2 Tbsp Sugar Free Chocolate Chips, chopped (30 g)
    Sugar Free Chocolate Chips and/or Chopped Nuts, as desired for topping

Tips

Any black beans (or black soy beans) can be used, however, I have found that I prefer the brownies made with La Costeña Whole Black Beans. These canned beans contain onions and jalapeños. I do remove any LARGE pieces of onion/jalapeño. However, I do not worry with the small pieces and I believe these "additions" may be why I prefer this brand of black beans. Eggs can be substituted for the egg substitute, if desired. I am sure it is possible to use other sugar substitutes, however, I have only used Xylitol. If sugar is not a concern, granulated sugar and regular baking chips could be substituted. The use of dark chocolate cocoa vs. regular cocoa greatly enhances the flavor of these brownies. It is possible to use regular cocoa, however, I would recommend using dark chocolate cocoa, if possible. I have used various types of instant coffee granules, however, I have found that the Nescafé Clasico (found in the Hispanic foods sections) produces the best flavor. I top each brownie with three sugar free chocolate chips (48 total chips) and chopped pecans. I chop five whole pecans, which I believe is about the equivalent of one serving, and sprinkle them on top of the brownies, after adding the chocolate chips and before baking.


Directions

Preheat oven to 350°F. Pour drained and rinsed black beans onto clean paper towels and pat dry. Process black beans, until smooth. Combine egg, vanilla extract, butter, and processed black beans, mixing thoroughly. Add sugar substitute, cocoa, coffee, baking powder, and salt, and mix, until well combined and smooth. Fold in chopped chocolate chips. Pour into greased/lined 8" X 8" baking pan. Add additional chocolate chips and/or nuts, if desired. Bake for 30 minutes or until toothpick inserted in center of pan comes out clean. Turn oven off and let cool in oven w/door cracked for 5-7 minutes. Place on rack, until cooled. Cut into 16 brownies (2" X 2"). Place cooled and cut brownies in refrigerator for up to 12 hours. Refrigerating the brownies diminishes the bean flavor and enhances the chocolate flavor. After refrigerating, store at room temperature in sealed container. Best served at room temperature or slightly warm.

Serving Size: Makes 16 brownies (2" X 2").






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Member Ratings For This Recipe

  • I made these for the family. Everyone enjoyed them. Will I tell them what there made of. No way. I got one piece which I really enjoyed. I will be making them often as they will keep me satisfied for snacking. Thanks for sharing. - 2/5/14

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  • Okay, I tried really hard to rate this 4 and ½ stars, but couldn't make a ½ star on here...I made these for kids' lunches so I added 10 puréed dates and a scoop of protein powder. Kids loved the taste and will eat happily but these but all of us agreed that they aren't as dense as flour brownies. - 2/4/14

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  • These were super fudgey and delicious. All my kids loved them. And they are gluten free as well. So good, I really could have eaten the entire recipe. - 1/9/13

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  • These are wonderful. I have one after lunch and one after dinner, every day. - 3/7/12

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