Flourless Black Bean Brownies

Finally, "brownies" that I can have! I found this recipe on the Our Family Eats blog but I modified it to make it a little more "Daniel Plan" friendly. It's not the amazing brownies that we all know and love, but let me put it like this--it will do in a pinch. Use an 8x8 pan or the closest thing you have and cut it into 18 squares, and each will have 108 calories, 3 grams of protein, and 3 grams of fiber. It's a chocolate fix I can live with.

I have made it twice. The first time was without chocolate chips, coconut oil instead of butter, and all Truvia for sweetener. The original recipe had called for coconut sugar. The second time I used 1/2 coconut sugar and 1/2 Truvia. I didn't  notice a real difference so I will be going back to the Truvia next time. The second time I also used chocolate chips and earth balance "butter" instead of coconut oil. If I had it to do over again I would use the following recipe. If you are interested in trying the coconut sugar, substitute 1/2 cup of coconut sugar for the Truvia.

1, 15-oz can black beans, rinsed well and drained

3 eggs, beaten

1/3 cup melted coconut oil

1/4 cup unsweetened cocoa powder

3 tbsp Truvia 

2-1/2 tsp vanilla extract

1/2 cup chocolate chips (I used THESE) 

Preheat oven to 350 degrees. Process all ingredients EXCEPT THE CHOCOLATE CHIPS in a food processor (at least 4-cup capacity) until well blended. The batter will be fairly "liquidy." Once the batter is mixed, move it to a small bowl and incorporate the chocolate chips. Spray an 8x8 (or closest size you have!) baking pan with non-stick cooking spray and pour in batter. Bake for 30 minutes. I have found that these taste better when they are cool. They don't seem to taste as chocolatey when they are warm. Strange, I know, but true. ;-) 

Finished brownies.