You can’t go wrong with fudge brownies, but I’m intrigued by the secret ingredient in this recipe: black beans. I love hiding healthy ingredients in recipes (like spinach in the green monster smoothie) and more importantly, they keep the brownies low-fat. I’m sure you can’t even taste them.
What’s your favorite recipe substitute?
Black bean brownies
1 (15-ounce) can unseasoned black beans (rinsed and drained)
4 ounces unsweetened chocolate
1 tablespoon light butter
6 egg whites
2 cups sugar
3 tablespoons all-purpose flour
2 tablespoons instant espresso coffee powder
1/2 cup chopped walnuts
- Preheat the oven to 350 degrees. Spray a 9X13 pan with nonstick vegetable spray.
- Place the chocolate and light butter in a small microwaveable bowl. Microwave for 60-90 seconds, stirring every 30 seconds until smooth.
- In a food processor or blender add the drained beans and 2 egg whites.
- In a large bowl combine the bean puree, sugar, flour, espresso powder, and the remaining egg whites. With an electric mixer, beat until well combined. Mix in the melted chocolate.
- Pour the brownie mixture into a prepared pan. Sprinkle the walnuts on top of the brownie batter. Bake for 30 to 35 minutes until the brownie pulls away from the sides of the pan.