Black Bean Brownies - Revisited!

On June 5th I re-blogged the Black Beauty recipe from Chronicles of Passion.  I said that I would post the results after I tweaked the recipe to fit in with our Anti-Cancer Diet.

Well, I baked up a batch last week, and below is the end result presented in photo and words.

black bean brownies
black bean brownies

Here is the recipe with my modifications

.

maple syrup Josephs
maple syrup Josephs
  • 1 c. organic Black beans, drained
  • 1 Banana, cut into 5 pieces
  • 1/4 c. organic Zucchini, shredded
  • 1 generous tsp. pure Vanilla extract
  • 1/2 - 3/4 tsp. Cinnamon
  • 3/4 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/4 cup organic Raw Cocoa powder
  • 3 Tbs. Xylitol or Chicory Root powder
  • 3 Tbs. pure Maple Syrup
  • 2 Tbs. brewed Green Tea or Water
  • 1/4 c. organic Oat Flour
  • Toasted Pecans (opt.)

Then I followed the recipe instructions for the most part.

Preheat oven to 375º F. Line an 8×8 inch pan with parchment paper and set aside.

Place beans and banana in food processor and pulse until completely mashed.  Add the rest of the ingredients and process until combined, scraping often.

black bean brownies 4
black bean brownies 4

Pour batter into pan, spreading it evenly, and push pecan pieces into batter.

black bean brownies raw
black bean brownies raw

Place pan on middle rack of oven.

Bake for 22-27 minutes, or until edges curl away from paper. The brownies may seem a little gooey, but they harden as they cool. Let cool on a rack and slice into squares.

I spread a little sugar-free (no artificial sweeteners) raspberry jam on my slice.. and oh my gosh.. it was amazing.  By the time J and I finished tasting them, 1/3 of the pan was gone!

I liked them cold out of the fridge the next day.

Do try this, and tell me what you think!