I didn't see a recipe anywhere online that would yield the kind of brownies I wanted with the kind of numbers I wanted, so I experimented.
These are made the way I learned how to make gourmet brownies, melting the chocolate & fat and adding the wet, then dry ingredients. The results is a dense, fabulous death by chocolate brownie you & the kids will love. Just don't tell them what's in it!
Average brownies have about 312 calories; 123 fat calories; 31g cholesterol; 47g carbs; 2g fiber; 33g sugars; 3g protein - these nutrition numbers are quite a bit better!
Ingredients:
15oz can Black Beans - drained & rinsed
1/2 cup Organic Unrefined Virgin Coconut Oil
1.5 cups Chocolate Chips
1-3/4 cup Brown Sugar
1 cup - ProPlus Soy Protein Powder- chocolate (3 scoops)
1.5 cups Garbanzo Bean Flour
1 TBS Vanilla Extract
4 Lg Egg, fresh, whole, raw
1/2 Cup PLUS 2 TBS Cocoa, dry powder, unsweetened
1 tsp Sea Salt
1/2 Cup Chocolate Chips- to sprinkle on top
Directions:
Preheat oven to 350 degrees.
Grease a 9"x 13" pan with butter. Dust with cocoa powder.
Puree black beans until smooth in food processor [Really process the beans so that the skins are completely almost disintegrated, and very, very smooth. Keep the sides scraped the sides down.]
Add pureed black beans, butter and 1 1/2 cups chocolate chips to a double boiler (can use pyrex bowl over pot of boiling water). Stir with a whisk until butter and chocolate are melted and smooth. Be careful of the bowl since it will become hot! Remove from heat.
Stir brown sugar and vanilla into chocolate mixture until smooth.
Add eggs 1 at a time, breaking yolks to make it easier to incorporate.
Combine flour, cocoa powder, baking powder and sea salt. Mix with fingers until combined. Add into chocolate a little at a time until just combined
Pour into prepared baking pan and smooth the top of brownies, sprinkle with remaining chips.
Bake brownies for 30 minutes. Don't overcook, the brownies will continue to bake in the pan after removed from oven.
Allow to cool & cut into 24 pieces.
Nutrition Info:
| 24 Servings |
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Amount Per Serving
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| Calories | 213.8 | |
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| Total Fat | 9.9 g | |
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| Saturated Fat | 7.3 g | |
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| Polyunsaturated Fat | 0.4 g | |
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| Monounsaturated Fat | 0.8 g | |
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| Cholesterol | 31.0 mg | |
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| Sodium | 175.5 mg | |
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| Potassium | 159.0 mg | |
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| Total Carbohydrate | 34.1 g | |
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| Dietary Fiber | 2.9 g | |
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| Sugars | 27.6 g | |
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| Protein | 5.9 g | |
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| Vitamin A | 2.3 % |
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| Vitamin B-12 | 7.2 % |
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| Vitamin B-6 | 5.4 % |
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| Vitamin C | 0.0 % |
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| Vitamin D | 1.7 % |
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| Vitamin E | 0.0 % |
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| Calcium | 3.8 % |
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| Copper | 11.7 % |
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| Folate | 3.0 % |
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| Iron | 9.7 % |
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| Magnesium | 3.9 % |
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| Manganese | 7.0 % |
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| Niacin | 6.6 % |
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| Pantothenic Acid | 3.2 % |
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| Phosphorus | 6.7 % |
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| Riboflavin | 4.1 % |
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| Selenium | 1.0 % |
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| Thiamin | 6.3 % |
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| Zinc | 15.9 % |
I didn't know you guys were vegetarian! - these look pretty awesome.
ReplyDeleteHave you run the numbers on replacing the eggs with flax eggs? (I think even if I weren't vegan I'd always use flax eggs in my baking) I'm surprised that garbanzo bean flour would turn out something that would pass for a brownie!
Hi Conina :)
ReplyDeleteIt makes rockin' pancakes too! That recipe is on here as well. I have another recipe I just made that has no flour at all, just beans and cocoa powder - super fudgy and yummy - will have to add that soon!
The stats on a vegan flax 'egg' are:
Nutritional Facts for Flax Vegan Egg Substitute
Serving Size: 1 (36 g)
Servings Per Recipe: 1
Amount Per Serving
% Daily Value
Calories 18.6
Calories from Fat 13 (Reduced per brownie by about 8 each to 206)
Saturated Fat 0.1 g
Cholesterol 0.0 mg (eliminates the 31 above)
Sodium 1.4 mg
Total Carbohydrate 1.0 g
Dietary Fiber 0.9 g
Sugars 0.0 g
Protein 0.6 g