Hi Everyone,
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.
- 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!
Toodles,
Jennifer
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Strawberry Chicken Salad
Chocolate Banana Snack Cake (One Pan)
Caramelized Herb Roasted Carrots
Strawberry Rhubarb Crisp Bars (vegan, gluten-free)
Or you could make fruit leather with the pumpkin! Mix it with apple sauce & Bake in oven @ lowest. Setting!
OK I am in disbelief that there are beans in there-whaaa! These look crazy decadent but they’re like…kinda good for me, LOVE IT!
these are some gorgeous brownies!
I am totally drooling just looking at these! The peanut butter swirl on top is totally rockstar.
Thanks Joanne! I am loving these brownies! It hits all my cravings, chocolate and peanut butter!
SO gorgeous!!! And definitely yummy!!!!
Your brownies today look amazing!! I love the caramel and chocolate combo!!
What is Tagstose? I never heard of it before. These look to die for! You amaze me with these lowfat seXXXy recipes!
Tagatose is a sugar substitute that NuNaturals make. It’s natural and contains no sugar! Here’s the link. https://nunaturals.com/product/566
I really must make these!
If you do, let me know what you think of them!
You had me at the the creamy pb on top! I love the substitutions in these…must make for my boys and never tell them the secret! Pretty pics!
Nope, they will never know! I love the PB in them, it’s my favorite part!
Wow Jennifer, these seem to have it all and they’re so pretty too! That’s so amazing that they have black beans! Who dreams up this stuff? 🙂
I have no idea where these ideas come from, but it’s fun! That’s why I love cooking!!
I love black bean brownies and I especially like them after they’ve been refrigerated for some reason. But I’ve never thought of making them with pumpkin. I’m going to have to try these because they sound and look absolutely delish.
I like them refrigerated too, they taste better!!
I must try making these! Chocolate and PB are my fav! I can’t believe that there are black beans in these either!
So weird with black beans in them, but we like them here and know one would even know!
Oh wow pumpkin and black beans? And then peanut butter? I was skeptical but anything with peanut butter has to be good.
It sounds like a weird combo, but it works!
The black beans in brownies trick is one of my favorites. And, I love the peanut butter swirl!
Thank you! I love the PB in them!! Yum!
Dang girl, my swirls never look that good! Such pretty brownies.
Thank you! 🙂
I posted brownies today and they are anything but healthy, lol! These look perfectly moist and I love the pb swirl!
Thanks Stephanie! I think today was a brownie day, seems like a lot of brownie posts. It’s a good day! Your brownies look amazing!
These look divine…can you send me a tray 😉 Thank you so much for sharing at Mix it up Monday!
They are on there way! 🙂
Peanut butter and chocolate is the best!!
I couldn’t agree more! 🙂
I haven’t made chocolate pb brownies in so long! Now I have a craving. They never look as good as yours though, but I think I’ll survive unless you want to deliver 😉
I’ll send some your way! I can’t get over how good it is with black beans. I told my co-worker today and she said she had no clue! 🙂
These were great! I made a few changes to the recipe though.
Instead of adding the peanut butter swirl on top, I baked the batter as is (without the chocolate chips because I didn’t have any on hand), and when they came out of the oven, I allowed them to cool before sampling a small piece. They reminded me more of dense, fudgy truffles than of brownies, so I decided to make them into truffles instead.
I mashed them up, using a fork, when they were completely cool. Then, I made them into spheres using a small scoop (probably equivalent to two tablespoons), rolling them in my hands so they were completely packed together and round. I then melted in the microwave some peanut butter, powdered sugar, and milk to make a glaze and dipped each “truffle” into the mixture. They taste like a more decadent version of Munchkins!
That is so awesome! I told you they were rich! I love the idea of making them into truffles! The glaze sounds amazing!! I am soooooooooo doing that next time! I love it!!! Thank you for sharing!