Happy Monday to you!! I thought we should start the week out with something sweet, rich, decadent and sticks to the roof of your mouth goodness! Did I mention low-calorie and healthy? Do I have your attention now?
Look at that chocolate, oh my gosh these brownies are so good!!! They are the kind of brownies that goes with a glass of milk! The creamy peanut butter on top makes these brownies stand out like no other! But what makes these brownies healthy? How can something so chocolaty be low-calorie and good for you? My secret ingredient is black beans. TRUST ME!!!! I am a chocoholic and you do not taste the black beans at all!! My Husband, you know the one who eats a pound of chocolate in a sitting, had no idea! I did make black bean brownies before and nobody knew I used black beans. Read that post and you’ll see Little Jenny almost fell over when I told her they were black beans.
Another thing with these brownies is they are gluten-free. I didn’t use any flour. In comparison to my last black brownie recipe, I didn’t use any oil. These brownies are made with canned pumpkin. Between the beans, pumpkin and peanut butter, they are really rich and I’m not kidding, you need a cup of coffee or milk when you have one. You’ll love it!!
The day I made them, I thought they tasted wonderful, but I did get a hint of pumpkin taste. But then I refrigerated them in an airtight container and the next day they tasted even better and I didn’t taste the pumpkin at all!! The flavor was even better! Brownies are normally best the first day, but I am loving these on the 2nd day, they didn’t make it to day three.
The one thing about the brownies is that they turn out kind of a dull color, but once refrigerated they are shiny glossy and look perfect. I really wish I took a picture for you, on the second day. Here is what they looked like when they came out of the oven. I love the swirl.
- Serves: 16 Brownies
- Serving size: 1 Brownie
- 1 15 oz can black beans, rinsed and drained
- ¾ cup egg substitute or 3 eggs
- ½ cup pumpkin (not pie filling)
- ¾ cup unsweetened cocoa powder
- 1tsp baking powder
- 1 tsp vanilla extract
- ¾ cup NuNaturals Presweet Tagstose or ½ cup brown sugar
- ¼ cup semi-sweet chocolate chips ( I used mini chocolate chips)
- ⅓ cup peanut butter
- Cooking spray
- Preheat oven to 350F
- Spray an 8 x 8 brownie pan with cooking spray; set a side.
- In a food processer or blender add all the ingredients, except chocolate chips and peanut butter. Process until smooth.
- Fold in chocolate chips
- Pour batter into prepared pan and drop little globs of peanut butter and swirl with a knife (if Peanut Butter is to thick, heat in the microwave for 10 seconds). Bake for 30 - 35 minutes, insert a toothpick, if it comes out clean, brownies are done.
- Leave in pan to cool before cutting.
Calories per Brownie using Sugar: 110, Fat: 3.9, Cholesterol: 0, Sodium: 64.7, Potassium: 85.9, Carbs: 16.3, Fiber: 2.8, Sugar: 9.9, Protein: 4.6
So would you dare try black bean brownies? Please do, I’ promise you will be surprised. I am really loving these brownies and honestly no one will know.
Now what to do with the left over pumpkin? I’m thinking it’s time for a pumpkin frappe or maybe pumpkin bread? It seems late in the season for pumpkin, but I don’t think I could ever tire of pumpkin!
Have a great week everyone!