True Love Brownies
By: Deirdre Holmes
Published: Wednesday, February 10, 2010 - 10:58am

Ingredients




2 cups (or 1 15-oz can) of black beans, rinsed (to remove any added salt) and pureed
4 ounces unsweetened baking chocolate or 3-4 Tbs natural cacao powder
1/2 cup butter, olive oil or coconut oil
1/2 cup stevia or agave nectar
4 tablespoons eggs (or to replace eggs, for each egg, use one  
3 tablespoons instant grain coffee substitute (such as Inka, Roma, Peru, or Teechino)
1 tablespoon cinnamon
 cup ground flax seeds (only if you used eggs)
2 teaspoons vanilla extract 





Preparation

1 Preheat oven to 350 degrees. 2 Grease an 8-inch baking pan. 3 Melt the chocolate and butter or oil together in a small saucepan. 4 In a food processor, puree beans and vanilla until smooth.

 5 In a mixing bowl, beat the eggs (or the flax meal and water), stevia or agave nectar. 6 Beat in the pureed beans, coffee substitute, cinnamon and ground flax seeds. 7 Add chocolate mixture and beat well. 8 Pour into prepared baking pan. 9 Bake 40-45 minutes or until set.  If you press your finger into the middle, it should make a little dent.  Do not over bake. 10 Let cool. Cut into small squares and enjoy one at a time. 


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Preparation

 1  Preheat oven to 350 degrees.  2  Grease an 8-inch baking pan.  3  Melt the chocolate and butter or oil together in a small saucepan.  4  In a food processor, puree beans and vanilla until smooth.

  5  In a mixing bowl, beat the eggs (or the flax meal and water), stevia or agave nectar.  6  Beat in the pureed beans, coffee substitute, cinnamon and ground flax seeds.  7  Add chocolate mixture and beat well.  8  Pour into prepared baking pan.  9  Bake 40-45 minutes or until set.  If you press your finger into the middle, it should make a little dent.  Do not over bake.  10  Let cool. Cut into small squares and enjoy one at a time.

About


Last year around Valentine’s Day, I was working as a nutrition coach for the Vermont Biggest Loser competition, and I wanted to offer my hard-working team a delicious treat. Something they had diligently been avoiding, such a brownies.  We had turned their diets around in order to support their blood sugar levels.  The team was doing a great job sticking to low glycemic meals which were helping them feel satisfied longer, have fewer cravings, enjoy even energy levels and lose weight!  Staying within those guidelines, I made them a batch of low-glycemic brownies for a great-tasting, high-protein, high-fiber treat.
How to turn moist chocolatey brownies into something healthy?  Well, you need a few unusual ingredients.  I thought if included them in the name of the recipe, it might turn people away, so I renamed it “true love” since I think a great way to show love is to offer healthy foods.