Monday, June 9, 2014

Black Bean Brownies

Well, I tried a different recipe for black bean brownies. This one was approved by the American Diabetis Association. Well, it was on their website.


1 cup canned black beans, rinsed and drained
1/2 cup Domino® Light Sugar  & Stevia Blend
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/3 cup unsweetened cocoa powder
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup semi-sweet chocolate chips


  1. Preheat oven to 350°F. Grease an 8x8-inch baking pan with cooking spray and line with parchment paper. Grease top of parchment. Set aside.
  2. In a bowl, beat black beans using an electric mixer until smooth. Add Domino® Light Sugar and Stevia Blend and remaining ingredients, except for the chocolate chips. (Do not over mix.) Scrape down sides of the bowl. Fold in chocolate chips. Pour batter into the pan and bake 30 – 35 minutes until the brownies begin to pull away from the side of the pan. Cool and cut into 16 squares.
I made mine in muffin pans and only baked them for 20 minutes. They were very moist and really good. I used olive oil instead of canola oil. Not sure if that made any difference or not. I did not add the semi-sweet chocolate chips because I didin't have any. I probably will the next time just to give Larry an extra treat. But they definitely were not really needed.   I will definitely use this recipe again.

I would really like to use butter instead of oil but I will have to research how much that would effect the sugar and carb numbers.

So if you have been thinking of trying a Black Bean Brownies recipe, this one is a winner.

Happy snipping, stitching, and quilting!

1 comment:

  1. These look like they'd be gluten free. I'll have to share them with my daughter.



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