DIABLO BROWNIES
"Pictures coming SOON"
Original recipe found on Accent Health July, 2014 edition
These brownies are AMAZING with little fat, but so not missing flavor. I put it this way my children can be picky, but they always want more.
Easy, simple, but so, so good. These brownies are made of Black Beans and a little of canola oil. I gave this recipe to my supervisor at work and her brownies were different looking; more cake like as for mine, my brownies were denser and fudge like, but not heavy tasting. I have my supervisor way and my way on how I prepared my brownies. Both versions are made from the same amount of ingredients, but the way all the ingredients were combined is different. So try both ways to see how you like your Diablo’s. Note these brownies do use sugar but you can substitute agave, Splenda, or even brown rice syrup. If I use brown rice syrup I use a combination 1:1 ratio of brown rice syrup and agave I will use a little of 1/4c each. Or I will use 1/2c of Splenda to 1/4c of agave or brown rice. Sweeten to taste. Remember the carb count will go up, but agave and brown rice syrup has a low glycemic index.
1 can of black beans (Sun Vista has a no salt version and no preservatives added)
3 tbsp Canola oil or grape seed oil or coconut oil
1/4c black coffee (optional) an old brew of the day is best. Strong but not over powerful flavor
3 large eggs room temp.
¾ c sugar
½ cup of pure 100% chocolate baking powder. (I like Dutch process coco but most of the health benefits of processed chocolate will be lost).
1tsp baking powder
½ cup of unbleached flour or ½ cup of Whole wheat White Flour; King Arthur
½ cup dark chocolate chips
Spray or ½ tbsp. of oil to coat the baking pan
Square brownie pan or a small sheet cake pan 9X12 works fine.
350 preheated oven
My version:
I first combined the black bean and oil in a blender. I blended the beans and added the black coffee just until the bean was smooth. Then I added the eggs, sugar, the baking coco, baking powder, flour and chocolate chips. Yes all of the ingredients are blended in the blender. I have a Ninja and it works great just remember to scrape down the blender and only blend until everything is liquid. I poured the batter in a oil prepared pan covered the pan with ½ tablespoon of coco and placed inside the oven for 20-30 minutes. My version when it is cooled it looks like I put a glaze on top of the brownie because it is shiny. And my version does not rise as high it it is dense but not doughy and it has a light texture not heavy. I can make 18 brownies.
My Supervisor version:
She combines the beans and the oil in the blender and placed the beans in a bowl. Then she chopped up the chips and placed them in the bowel. She mixed the eggs and then combined that with the beans. Then she added the rest of the ingredients in the bowel and incorporated the mixture until smooth. She placed her brownies in the same preheated oven for the same amount of time. Note she also used the white flour. Use the same prepared pan method and bake for the same amount of time. Both version a knife should come out clean. Note: this version of the brownies use unbleached white flour. Yummmmm…
Thank you and Enjoy
She combines the beans and the oil in the blender and placed the beans in a bowl. Then she chopped up the chips and placed them in the bowel. She mixed the eggs and then combined that with the beans. Then she added the rest of the ingredients in the bowel and incorporated the mixture until smooth. She placed her brownies in the same preheated oven for the same amount of time. Note she also used the white flour. Use the same prepared pan method and bake for the same amount of time. Both version a knife should come out clean. Note: this version of the brownies use unbleached white flour. Yummmmm…
Thank you and Enjoy