dark chocolate + black beans = guilt-free brownies

Guilt-Free Black Bean Brownies

The theme for February for Recipe Redux is to identify your favorite chocolate match.  Valentine’s Day is over and many of us may have “extra” chocolate laying around.  So, we need to show our favorite healthy chocolate combo.

For me, I love dark chocolate brownies. But there can be a guilt factor with the “normal” or “traditional” brownies. So, I make mine using canned black beans in place of the vegetable oil typically called for in the recipe. It saves on calories and total fat and adds fiber. And, it means less guilt while enjoying them.

E-Z Bean Brownies

1 15 oz. can cooked beans, drained and rinsed well (can use black beans or dark red kidney

                beans)

2 large eggs

¼ cup water

1 19-1/2 oz. package chocolate fudge brownie mix

1/4 cup bittersweet 60% cocoa chocolate chips

Preheat the oven to 350°F. Line a 9 X 9-inch baking pan with foil; then spray with nonstick cooking spray and set aside. Place the drained beans in the bowl of a food processor; process until smooth and creamy.  In a large bowl combine the pureed beans, eggs, water, and brownie mix; stir just until smooth, about 50 strokes.  Pour the batter into the prepared baking dish and bake 30 to 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Top cooked brownies with chocolate chips as soon as remove from oven. Spread in even layer with spatula. Let cool completely. Lift out of pan and cut into squares.

Makes 20 Servings

Nutrition Information per Serving (1/20 of recipe):

150 calories, 3.8 g total fat, 0.6 g saturated fat, 0 mg cholesterol, 1.6 g dietary fiber, 3.0 g protein, and 134 mg sodium.

Cost per Serving (1/20 recipe): $0.18

Pricing Note: all ingredients were at “regular” prices except for the brownie mix (on sale for $1.50 a box).

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