I have a pretty busy day ahead of me, but I wanted to get this amazing recipe out so everyone could satisfy their chocolate cravings over the weekend. 😉 Now be forewarned, some people like these, some people don’t. I think most people that find this recipe super fudgy, and indulgent, are women. Men have a different set of criteria for chocolate desserts and are a little thrown off by this baked good. But don’t let that dissuade you! I can speak for most women and say that this recipe absolutely satisfies the sweet tooth without a ton of calories, despite the crazy ingredients. I’m not saying crazy as if you wouldn’t have these ingredients at your fingertips right now, crazy as in you wouldn’t expect a dessert to have them.
This recipe has been around for years! I have changed it twice over the last four years, and I like it better this round than the last. So improvements have been made to my version, calories have been cut, chocolately goodness has been enhanced! You may have seen recipes for Black bean brownies floating around the internet, people love them! I think that the main reason people adore these yummy treats are because they don’t use flour and they don’t use butter. The original recipe did use real sugar, and chocolate chips, though and I felt that I had to put my own spin on things and change that.
These brownie tops only run 86 calories. If you were to eat a regular brownie you would be bombarded with over 150 calories!
You are probably wondering how anyone could possibly eat something with black beans in it and call it a brownie. You can’t even taste them! I use a blender, but sometimes there are little pieces of bean that make it out of the process which gives away the secret. If you have an immersion blender you will have batter that is smooth as silk and no one will be the wiser! When it comes to the chopped chocolate you can either stir it right into the batter, or sprinkle it on top. My main tip is to let them cool in the pan before removing them! They will crumble if you try to take them out of the pan hot. This is also brownie batter you can eat raw! You can’t beat that, now can you? Come on… you know you are dying to lick the spatula. 😉 This weekend try something new, you may be surprised! Grab a brownie top, and some milk, sit back, relax, and enjoy!
Chocolatey Black Bean Brownie Tops
By Angie Gouchenour
7 ounces cooked black beans (Approximately 1 ½ cups)
3 Tablespoons egg whites
3 Tablespoons Truvia zero calorie sweetener
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon coconut oil
1/8 teaspoon salt
½ teaspoon red wine vinegar
4 teaspoons milk (I used 1%)
1 square Ghirardelli intense dark chocolate – chopped
Pre heat oven to 350’f
Spray 6 muffin tins with non-stick cooking spray
Combine all ingredients EXCEPT CHOCOLATE in a blender, food processor, or bowl with an immersion blender and blend until smooth
Make sure to scrape down the sides several times
The batter will be thick
Fill prepared muffins tins with a little less than ¼ cup of batter per tin
Sprinkle the chopped chocolate over the top of each muffin
Bake in your pre heated oven for 10-12 minutes (Until a tooth pick comes out clean)
Remove from the oven and allow to cool for about 4 minutes before removing muffins from the tin
84 calories each
Adapted from Skinny Taste