So healthy, you could practically eat these for breakfast. Well, almost. Although, at only 60 calories a pop, I might just do that tomorrow morning.
They are gluten-free, lower-glycemic index, intensely-flavoured, and incredibly delicious. My sister suggested this recipe as part of my search for gluten-free treats that meet the criteria of our current family eating challenge – no gluten or refined sugar products. The going’s been hard for those of us used to eating whatever junk they feel like (teens….cough…cough…husband….cough…) and so I took pity on them this weekend and threw together these amazing brownies.
I’ll tell you the secret ingredient, but you must promise to give them a try anyway. It’s beans. Yup, black beans. And don’t think “yuck” – you don’t taste any bean flavour at all. Trust me, all you get is chocolatey goodness.
Like my recipe for Gluten-Free Chocolate Fudge Cookies, these are a healthier treat with no compromise on taste. And they’re pretty easy to make. I used a combination of agave and evaporated cane syrup to lower the glycemic index, but you could substitute regular sugar if you prefer. I like to bake them in muffin cups because they tend to break up if you slice them after baking in a regular brownie pan. This makes the baking time quicker, and I like the 2-bite brownie size. I think next time, I’ll up the healthiness by using coconut oil instead of butter. That would make them even more breakfast worthy!
The steps are easy. You beat eggs and the sweeteners until the mixture is fluffy, then add the cocoa and instant coffee to melted butter, and mix the two together. Mash the beans with a hand blender, mix into your batter, and bake 15 minutes. And voilà, you have yourself a healthier brownie. The coffee and relatively low amount of sweetener make these an intensely-flavoured brownie. Younger palates may prefer it if you leave out the coffee and increase the sugar a little.
Nad’s Healthier Brownies
½ cup butter
½ cup cocoa powder
2 tbsp instant coffee or espresso
½ tsp salt
¼ cup evaporated cane juice
¼ cup agave
½ cup black bean puree (from canned beans)
* you can substitute ½ cup regular sugar for the cane sugar and agave
1. Preheat oven to 350°.
2. Beat eggs, agave, and cane sugar until fluffy.
3. Melt butter and stir in cocoa, instant coffee, and salt. Add to egg mixture.
4. Puree black beans using a hand blender. Fold into batter.
5. Spoon muffin tins with paper liners. Bake 15 minutes at 350°. Makes 18 brownies. You can also bake in a 9” x 9” pan lined with parchment paper.