I was introduced to this idea through Heidi Swanson’s blog, who had permission to reprint the recipe from it’s creator, Ania Catalano. When I first saw it, I was just started with my diet changes and I was all about sweets, so I was hunting around for a brownie recipe that I could adapt to make safe for my healing. I was so excited to see this one, because it was grain free, so I wouldn’t have issues with dryness when I used stevia instead of sugar. Plus, it was just unusual! “A brownie made from beans?” I thought. “Really? How is that going to taste???”
Well, I’ll tell you, even with the changes I made, they are fantastic! They are a favorite with my family, and all of them eat sugar in some form, so if they approve of them, it’s a good thing. In fact, my sister has been asking me to post the recipe so she can make them herself.
4 ounces unsweetened chocolate
1/2 cup coconut oil
1/2 cup ghee
1 can black beans, drained and rinsed
1 cup of almonds soaked for about 1-4 hours and drained
1 tablespoon sugar free, alcohol free vanilla extract
1/4 teaspoon sea salt
4 eggs
2 tsp stevia divided
Preheat oven to 325. Line baking pan with parchment paper.
Melt chocolate and coconut oil and ghee in double boiler (you can use a metal bowl on top of a pot of simmering water) on low heat, stirring until smooth. Remove from heat. Place beans, 1/2 cup of almonds, salt, vanilla extract, 1 tsp of stevia and some of the melted chocolate into food processor. Blend until smooth. Taste to see if it’s sweet enough. If not, add more sweetener (like veggie glycerin), blend and taste again. Take care not to add too much stevia, or your brownies will be bitter!
Chop the rest of the almonds and put them in the remaining chocolate mixture. Set aside. If you don’t like chunky bits of nuts in your brownies, process them with the beans.
In a separate bowl, with an electric mixer, beat eggs until light and creamy. Add other teaspoon of stevia and beat well. Set aside.
In a another bowl, add the rest of the melted chocolate to the bean mixture. Stir until well blended.
Add egg mixture. Mix well. Pour batter into pan. Bake for 30-40 min until brownies are set. Let cool completely before cutting. I couldn’t wait that long though and I cut into them while still warm! So good!
Makes about (20) 2×2 brownies
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We can’t do coconut or ghee, would 1 cup earth balance butter work?
Logically, that should work, but I can’t guarantee the results. Try it and let us know how the recipe comes out!
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