Guilt-Free Chocolate Brownies
Black beans boost the nutritional value of these brownies, adding fibre, minerals, and low glycaemic index carbohydrate to keep you feeling satisfied.
Photo: Reader's Digest Brain Power Cookbook
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- 15 oz black beans rinsed and drained
- 2 eggs
- 2 tbsp olive oil
- 3-1/2 oz dark chocolate melted and cooled slightly
- 1/4 cup dark cocoa powder
- 1 tsp baking powder
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 pinch salt
- 1 cup pecans chopped
- Preheat the oven to 180 C (350 F). Lightly grease a 20-cm square cake tin, and line the base with baking (parchment) paper, extending over two opposites.
- Combine all the ingredients except the pecans in a food processor. Process until smooth and well combined.
- Spoon the mixture into the prepared tin and smooth the surface. Sprinkle the pecans over the top and gently press into the mixture.
- Bake for 25 minutes, until the brownie is firm to a gentle touch in the centre. Leave in the tin for 5 minutes, then lift out onto a wire rack and slide the paper out. Leave to cool completely, then cut into 16 squares.
Brownies will keep for up to a week in an airtight container. Replace the canned black beans with 1-1/2 cups cooked beans made from 1/2 cup dried beans, if desired.
Each serving (1 brownie) provides:
4 g protein
12 g fat (3 g saturated fat)
13 g carbohydrate (7 g sugars)
3 g fibre
68 mg sodium