January 10, 2012
You will never guess what makes these brownies flourless. I was a little skeptical when I first read the recipe. How could those be any kind of acceptable substitute? But since I am a sucker for anything chocolate and I am really, really trying to cut down on white flour this year, I decided to go ahead and give these a try. I am so glad I did. They were very moist and chocolate-y, perfect for brownies. This is another recipe that I got from my Whole Foods Recipe app and here is a link to it online. I made a few adjustments, especially since I am not a fan of nuts in my brownies.
OK, ready for the secret ingredient?
Yup, black beans. Who would have thought these would work? Just make sure you process the beans to be very smooth in a food processor and you're good to go!
Adapted from Whole Foods
Makes 16 servings
1 (15 oz) can no salt added of black beans, very well rinsed and drained
1 egg white
1/2 cup sugar
1/4 cup unsweetened cocoa
1/3 cup melted butter (I use Smart Balance)
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1/3 cup peanut butter chips
1. Preheat the oven to 350 degrees F; spray an 8-inch baking pan with baking spray.
2. In a food processor combine the beans, sugar, eggs, egg white, cocoa, butter, salt and vanilla
and process until very smooth; with blade removed, gently fold in chocolate chips and peanut butter chips.
3. Transfer the mixture into the prepared pan and bake for 30-35 minutes or until the middle is just set; make sure to cool completely before slicing (I know it's hard to wait but this is necessary, I found out the hard way)