Black Bean Banana Brownies

- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 45
Ingredients
Directions
6 ounces unsweetened chocolate1 1/2 cups unsalted butter3 cups soft-cooked black beans, drained well (30 ounce can)1 cup walnuts, chopped1 1/2 tablespoons vanilla extract1/4 cup instant coffee, (crystals)12 droppers full of Stevia or more to taste1/2 teaspoon sea salt6 large eggs2 ripe bananas 1/2 cup honey
Preheat the oven to 325�F. Line an 11- by 18-inch (rimmed) baking pan with parchment paper and lightly oil with safflower oil, or other monounsaturated fat oil.
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 cup 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 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. 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 honey and Stevia and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Careful not to touch the bottom of the pan as that will cause the batter to stick.
Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Number of Servings: 45
Recipe submitted by SparkPeople user MRSDOLL1.
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 cup 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 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. 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 honey and Stevia and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Careful not to touch the bottom of the pan as that will cause the batter to stick.
Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Number of Servings: 45
Recipe submitted by SparkPeople user MRSDOLL1.
Nutritional Info Amount Per Serving
- Calories: 133.6
- Total Fat: 10.7 g
- Cholesterol: 44.9 mg
- Sodium: 10.6 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.2 g
- Protein: 2.9 g
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