Friday, April 30, 2010

black bean brownies

We are invited to a Mother's Day Brunch, and the hostess requested only dairy(excluding eggs)/gluten-free items be brought. I found this recipe on allrecipes, and was not disappointed. You really can't taste the beans. Just be sure to puree them well- bean chunks are not so appetizing. The original calls for vegetable oil, which I forgot to add. They're still incredibly moist, and lower in points value. When cut into 16 pieces, they're only 2 Weight Watchers points per. Here is my slightly altered version.

2 (15.5 ounce) cans black beans, rinsed and drained
6 eggs
1/2 cup cocoa powder
1 pinch salt
2 teaspoon vanilla extract
1 1/4 cup white sugar
2 tsp baking powder*
2 tbsp instant coffee
4 tbsp fiber sure (fiber powder)

*use b.p. if you want cakey brownies.

Preheat oven to 350 degrees F. Line a 9x13" baking dish with parchment.
Puree the black beans, then combine with the eggs, cocoa powder, baking powder, salt, vanilla extract, sugar, and instant coffee in a large bowl; blend until smooth; pour the mixture into the prepared baking dish. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 40 to 45 minutes.

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