I found this recipe in the September issue of Oxygen Magazine and I decided to give it a try.
Don’t be afraid of mixing in the black beans in this cake batter: you really won’t taste them at all in those brownies. The taste of the cocoa (and the taste of tofu!) is actually much stronger.
Though there are not as soft and sweet as regular brownies, they do make a good healthy chocolate treat. But honestly I wouldn’t offer them to friends or acquaintances who aren’t fitness or tofu fans, they wouldn’t get the point of making brownies with black beans instead of butter :)
(for 8-10 servings)
– 1 can black beans, rinsed and drained (= get rid of the sauce in the can, drain and rinse beans under cold running water)
– 3 whole eggs
– 1 teaspoon of vanilla extract
– 12 oz package extra firm tofu
– 1/2 cup unsweetened applesauce
– 2 tablespoons of olive oil
– 1/3 cup agave nectar or honey
– 1/2 cup unsweetened cocoa
– 3/4 cup whey protein powder
– 1 teaspoon baking powder
– a bit of salt
For European readers: a cup is a glass of approximately 240 ml and 12 oz = 350 ml.
1- Preheat oven to 350 degrees Fahrenheit / 180 degrees Celsius.
2- Purée beans in a food processor. Add the rest of the wet ingredients and blend to combine.
3- In a large mixing bowl, use a fork to mix together the dry ingredients. Add to the wet ingredients and blend until creamy smooth.
4- Pour batter into an oiled backing dish. Bake for 30 minutes or until a knife inserted in the center comes out clean.
Nutrition facts per portion: 100 calories, 3 g of fats, 11g of carbs, 5 g of sugars, 8 g of protein.
Let them cool completely before eating them: they are not that good when served warm. Actually, they get better after one day in the fridge.
These brownies are very filling but I think the tofu isn’t really necessary and just makes the texture and taste a bit ‘heavy’. I was honestly a bit disappointed. I’ve experimented with other black bean brownies recipes and the best recipe I found was Kristine’s on: www.busybuthealthy.com/2010/10/09/brownies