|Black Bean Brownie Bites!|
Today I came home from work and I wanted to bake. But more than that, I wanted to blog! This is a rarity. I have baked plenty of delicious things in the past year, but never had the desire to photograph it and write it up for all of you. I think today was different because I didn’t spend my day sitting in front of a computer, so I don’t mind typing now.
So let’s talk brownies. I love them. And today I wanted a serious brownie, but I wanted something on the healthy side of life. I had heard about black bean brownies, and decided to give them a try today. I reviewed a whole bunch of recipes and ultimately decided that one that baked brownies in mini muffin pans would be best for me to ration out brownies.
I was able to work on the recipe and lighten it up a bit, so each cute little brownie bite is 1 PPV…in Weight Watchers, that means 1 PointsPlus Value. I cut out the oil in the original recipe and used pumpkin instead. I wanted to use applesauce, but the jar we had in our fridge was no longer good. Luckily I keep pumpkin on hand! Oddly enough, the brownies tasted a little dry when they were warm but moist when fully cooled. So, I guess these brownies are best cooled! :) Your really can’t taste the black beans and they add soooo much fiber and protein. Also, these brownies are totally gluten free! There is NO flour. :)
Next time around I would probably pulse the black beans without any other ingredients in the food processor and then add the other ingredients to the mix. I think that they need to be totally and completely pulverized before trying to bake with them.
Black Bean Brownie Bites
1 (15-ounce) can black beans, well rinsed and drained
2 large eggs
3 tablespoons pumpkin puree
¾ cup cocoa powder
pinch of sea salt
2 teaspoons vanilla extract
2/3 cup raw turbinado sugar
1½ teaspoons baking powder
¼ cup mini chocolate chips
1 teaspoon sea salt
Preheat oven to 350°F. Spray mini muffin pans with cooking spray.
Puree black beans through baking powder in a food processor for about 3 minutes, pausing once to scrape down the sides, until the consistency of brownie batter. Add mini chocolate chips and pulse to mix.
|This is everything from black beans to baking powder!|
|Ohhh oh, we're halfway there!|
|Oh hey, brownie batter. Imagine that!|
|Chocolate chips are just a necessity. You have to add them. You HAVE to.|
Fill mini muffin tin to just below the top with batter, about 1 tablespoon each. Bake for 12 minutes or until the edges start to pull away from the sides and a toothpick stuck into the center comes out clean.
|A cookie scoop is perfect for this!|
Remove from the oven, sprinkle with sea salt, and let cool completely before removing from pan. Makes 36 brownie bites.
|Add salt and let them cool!|
|Adorable black bean, chocolate perfection!|
Thanks for reading and coming back to Baked By Buttercup!