No Guilt Fudgy Black Bean Brownie Recipes

NO GUILT, FUDGY BLACK BEAN BROWNIE

Steps:

• Directions.
• Preheat an oven to 350 degrees and lightly spray an 8×8 metal square pan or 6-inch diameter pyrex glass with nonstick spray.
• Toss all ingredients into a Nutri-Bullet or some other blender.
• Spread batter in dish.
• Bake 30-35 minutes. You'll know it's done when brownie is puffy and the top forms a firm crust.
• Let cool for 20 minutes.
• Keep any leftovers in a tupperware in your fridge to keep them fresh.

BLACK BEAN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
• Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
• Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

GUILT-FREE FUDGY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment.
• Stir flour, 1/4 cup cocoa powder, sugar, and baking powder together in a bowl. Whisk milk, applesauce, and vanilla extract together in a small bowl; pour into flour mixture and stir with a fork until just combined into a batter. Spread the batter into the bottom of the prepared baking dish.
• Whisk brown sugar, remaining 1/4 cup cocoa powder, and hot water together in a bowl until the sugar and cocoa dissolve; pour over the batter in the baking dish.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 40 minutes; cool brownies slightly in pan before cutting to serve.

MAGIC BLACK BEAN BROWNIES (GLUTEN-FREE)

Steps:

• Preheat the oven to 325*F, and grease a small (8x8 or 9x9) pan. Break up the unsweetened chocolate, and combine it with the fat (butter, coconut oil or shortening). Heat the mixture on low power in the microwave or in a double boiler, stirring often, until it's melted and combined.
• Meanwhile, put the black beans, agave, vanilla, espresso powder, and salt in a food processor. Add the chocolate mixture, and process 2-3 minutes - until the black beans are obliterated and the mixture is well-combined. Add almond flour (or coconut flour), flax meal, and baking soda. Process two minutes more. Fold in nuts & chocolate chips, if using.
• Pour the mixture into the greased baking pan. Bake for 40-50 minutes - until the top is set, but be careful about burning the edges. Allow to cool for at least an hour; otherwise, the brownies may be too gooey to slice.
• Store covered on the counter, or for a firmer brownie, in the refrigerator.

NO-GUILT BROWNIES

Steps:

• Preheat oven to 350°. Place the egg whites, cottage cheese and vanilla in a blender; cover and process until smooth. Add chocolate; cover and process just until blended, about 15 seconds. Combine the sugar, flour, baking powder and salt; add to cottage cheese mixture. Cover and pulse until just moistened. , Spread into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes (do not overbake). Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

THE AMAZING BLACK BEAN BROWNIES

Steps:

• Preheat the oven to 325°F. Line an 11- by 18-inch baking pan with parchment paper and lightly oil with canola oil spray.
• 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 agave nectar 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. 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.)