I have always found regular brownies just TOO sweet! A lot of sweets fall into the “Too Sweet Category”. Why do most treats have to be over the top with the sugar?
An interesting tid-bit of information that I came across on Dr. Mercola’s site: in the 1700s, the average American consumed about 4 pounds of sugar per year. In 2009, the average American consumed a whopping 180 pounds of sugar per year!
Sugar is in almost everything processed. I learned this when I was doing a 12 day herbal detox and I wasn’t allowed any sugar of any kind. You really have to read the labels because even canned corn has sugar added to it. Corn is naturally sweet. Why was sugar added to canned corn? Just another point in case.. its better to cook whole foods from scratch.
Brownies with black beans?
My friend brought these over and I was sold. They are made with a can of black beans to give the rich, creamy texture. Unlike regular brownie recipes, this recipe doesn’t contain high amounts of refined sugar or oil. On a scale of 1 to 10, I would give these brownies a 3 on the sweetness scale. If you want more sweetness, use the organic chocolate chips or sweetened cocoa nibs instead of the unsweetened nibs.
Brownie makeover a success! Enjoy!
Black Bean Brownies
1 15 oz. can black beans, drained and rinsed (or prepare your own from dry beans) ½ cup honey or maple syrup ½ cup quinoa or brown rice flour 3 eggs ¼ cup raw unsweetened cocoa 2 tsp 1 tsp gluten free baking powder (or regular BP) ½ cup walnuts 6 tbsp organic chocolate chips or sweetened cocoa nibs
1. Pre-heat oven to 350 degrees. Grease a 8x8 baking dish. 2. In a food processor mix all of the ingredients except for the cocoa nibs until well blended. Stir in cocoa nibs. 3. Spread out in the pan and bake for 30 minutes or until a toothpick comes out clean. Cool for about 1 hour.