Black Bean (gluten-free) Brownies

I get it.  Appetizing is not the first adjective that comes to mind when stumbling upon this post!   Actually, these sound down right scary if you ask me.  My motivation to try these little devils stems from a bit of curiosity combined with my recent research on Insulin Resistance.

Since discovering that I am IR, I have started to look into some lower sugar/glycemic index dessert options.  That being said, I’m not giving up my occasional chocolate chip cookie or ice cream, among many other treats.  Everything in moderation.  I did, however, want to find a couple dessert recipes that were not only tasty and satiating, but lower in sugar, as well.

ingredients

*2 cups cooked black beans (see directions below for how to cook the black beans)

*3, one-ounce squares of Baker’s Unsweetened Baking Chocolate Squares

(or about 3/4 cup melted chocolate of your choice)

*3 eggs

*1/3 cup melted butter

*1/4 cup pure/organic maple syrup

*1/4 cup honey

*1 tablespoon of pure vanilla extract

*1/8 teaspoon salt

*1 teaspoon cinnamon

* optional: about 2 large spoonfuls of plain or greek yogurt

*optional: one shot of espresso

how to

*Cook the black beans ahead of time.  I soak about 1 cup of dried black beans in water with a pinch of baking soda for an hour or two (the alkali nature of the baking soda helps soften the skin of the beans, allowing them to absorb water more quickly and, thus, become a smoother paste).  Then, drain and rinse beans, place back in pot and cover with water.  There should be about an inch of water above the black beans.  Cook on medium-heat for about 1.5 hours or until the beans are very soft.

*Preheat oven to 350 degrees

*Butter an 8-inch baking pan

*Melt the baking squares.  Watch the video, How to Melt Chocolate using a Double Boiler, if you have not yet mastered this (easy) skill.

*Place all ingredients into a food processor and blend until smooth.

*If you choose to include a shot of espresso, pour it in while the ingredients are blending (otherwise it can cause the chocolate to congeal).

*Transfer mix to the baking pan.

*Bake brownies for 25 to 30 minutes.

*Let brownies cool before cutting into squares.

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