My sister introduced me to the black bean brownie during one of her visits from Colorado. It was delicious, but more suited for the adult taste palate, so I played around with the recipe until I achieved the texture and flavor more suited for children.
The recipe below has both regular and low sugar options. My sweetener of choice is White Stevia Powder. To make a low sugar brownie, I use a combination of sugar and Stevia.
The first time I served this to a test group of children, four out of four ate it and three asked for more. My teenage son who won’t eat beans, except for green beans, asks for this brownie!
Yummy Black Bean Brownie
1 can black beans, rinsed and drained
3 eggs
3 tbsp. vegetable oil
1/4 cup cocoa powder
2/3 cup sugar or
1/4 cup sugar + 1 tsp. Stevia powder
1/4 cup flour
1 tsp. vanilla extract
1/3 cup ripe mashed banana
1/4 cup chocolate chips
1 tbsp. decorative sprinkles
Pinch of salt
Preheat oven to 350 degrees F. Grease 8” x 8” baking pan.
Combine all ingredients except for chocolate chips and sprinkles in a food processor until smooth. Pour 2/3 of batter into pan, sprinkle on chocolate chips, and cover chips with remaining 1/3 of batter. Bake for 18 minutes, remove from oven, and add decorative sprinkles on top. Bake for an additional 10 minutes or until a toothpick comes out clean when inserted. Cool completely, best when allowed to sit a few hours before serving. Cut into shapes using a cookie cutter, optional. Store refrigerated.
Note:
To make this recipe even lighter, replace eggs with 3/4 cup egg substitute. Increase baking time 2-4 minutes.
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