Fudgy Black Bean Brownies (No Flour!)

• porcje: 16 brownies
• czas aktywny: 5 minutes
• całkowity czas: 45 minutes

Składniki

1 15-oz can black beans (rinsed and drained, 425 g)

3 large eggs

3 Tbsp oil (a flavorless oil like canola oil or vegetable oil, 45 mL)

1 tsp vanilla extract (5 mL)

¼ cup unsweetened cocoa powder (30 g)

⅔ cup sugar (120 g)

½ tsp baking powder

¼ tsp salt

½ cup semi-sweet chocolate chips (60 g)

Wskazówki

Wet ingredients

Wets: Preheat oven to 350°F (176°C). Puree 1 15-oz can black beans (drained and rinsed) in food processor into a rough paste. In a large bowl, mix together the bean puree, 3 large eggs, 3 Tbsp oil, and 1 tsp vanilla extract. (You could also just add everything to the food processor and blitz until smooth. The first method gives your brownies a little more bean texture, while the latter is more smooth.)

Dry ingredients

Dries: In a separate bowl, combine ¼ cup unsweetened cocoa powder, ⅔ cup sugar, ½ tsp baking powder, ¼ tsp salt, and coffee (if using). Add the dry ingredients to the wets, then stir in ½ cup semi-sweet chocolate chips. (If chocolate sinks into the batter, then reserve a handful. About 15 minutes into baking, sprinkle the remaining chocolate over the brownies so you can get chocolate layers throughout the brownie.)

Bake: Grease an 8x8 or 9x9 inch pan, then line with parchment paper. Pour in batter and bake for 30 to 40 minutes, or until the edges are visibly cooked and the center doesn't jiggle much when you shake the pan (a toothpick may still come out a little gooey, that's fine!)* Allow brownies to cool before cutting.

Wartości Odżywcze

• Wielkość Porcji: 1 brownie
• Kalorie: 117 kcal
• Tłuszcz Całkowity: 5.3 g
• Tłuszcz Nasycony: 1.5 g
• Cholesterol: 31 mg
• Sód: 49 mg
• Węglowodany Całkowite: 16 g
• Błonnik Pokarmowy: 1.4 g
• Cukry Całkowite: 11.4 g
• Białko: 3 g