Dieting sucks. There, I said it. I’ve been trying miserably to shed some weight that came as the result of a 30-something-year-old metabolism and hypothyroidism. If you’ve followed along from my previous entries and older blog, you understand my relationship with food is quite unhealthy most of the time. So, I decided to break out an old recipe from my early gluten free days to appease my sweet tooth.
You will need:
1 15 ounce can of no salt added black beans
1/4 cup oil (I used canola oil)
2 tsps baking powder
1/4 tsp salt
3 large eggs
3/4 cup granulated sugar
3/4 cup cocoa powder
1 tsp vanilla extract
2 tbsps Kahlua
Preheat your oven to 350 degrees F.
First, drain and rinse your black beans. Add them to a food processor — the bigger, the easier the process. I only have a small one right now. Puree the beans for about 2 minutes. Then, add the oil, baking powder, and salt. Puree until smooth, stopping to scrap down the sides as needed.
Set aside your “dry” ingredients. Beat 3 eggs in a bowl. Then add your sugar and vanilla until well combined.
Carefully add in the cocoa powder a little at a time — unless you like cleaning your mixer and your counter, or you enjoy inhaling cocoa powder! Scrap down the sides of the bowl as you beat in the cocoa powder.
Some recipes call for strong brewed coffee. Well, I’m not backing down from my favorite secret brownie ingredient! Add 2 tablespoons of Kahlua to your mixture!
You’ll now want to add your bean mixture to the wet ingredients. Beat until well combined, scraping down the bowl as you go.
Pour the brownie batter into a greased pan. I used my 10″ spring form pan because I wanted bigger serving sizes — or at least the appearance of a bigger serving size!
Bake your brownies for 30 minutes.
Let the brownie cool for at least 30 minutes before slicing.
Slice the brownies into 16 squares.
TA-DA! Looks like a brownie, tastes like a brownie, but doesn’t pack calories like a brownie! For a nutritional breakdown, I went to Very Well Fit and got this:
