Black Bean Banana Brownies
Nutritional Info
- Servings Per Recipe: 45
- 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
View full nutritional breakdown of Black Bean Banana Brownies calories by ingredient
Number of Servings: 45
Ingredients
-
6 ounces unsweetened chocolate
1 1/2 cups unsalted butter
3 cups soft-cooked black beans, drained well (30 ounce can)
1 cup walnuts, chopped
1 1/2 tablespoons vanilla extract
1/4 cup instant coffee, (crystals)
12 droppers full of Stevia or more to taste
1/2 teaspoon sea salt
6 large eggs
2 ripe bananas
1/2 cup honey
Directions
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.
