Crisp

Adapted from 101 cooksbooks, adapted  from Ania Catalano’s Baking With Agave Nectar

I changed a few things because I didn’t want to use an entire cup (or two sticks) of butter in such a healthy looking recipe, and I didn’t want to go out and buy agave nectar. I added some ingredients I had on hand, just to mix it up a bit. 

High in protein, no butter and no sugar. 

I know black bean brownies sound gross, and, well I think they’re not perfect yet… but its moist and dense and next time I will add more chocolate, since the chocolate is the only real ingredient that counts as ‘unhealthy’. With my adaptations, I think this will make for an excellent breakfast.  

Black Bean Brownies

2 cups black beans drained packed (cooked) — if you’re using canned look for no sodium

1/2 cup yogurt (plain or vanilla)

1/2 cup cocoa powder, sifted

150g  (5ounces) Chocolate chips, or bakers chocolate melted (in the microwave) (add more chocolate! I would go for 8oz or 225g or more… ) 

1 cup almond powder ( or 1cup +1/4cup whole walnuts — chop them up in food proccessor) 

1 Tbsp instant coffee granules

1 tsp vanilla essence

1/3 cup milk powder

1/4 tsp salt

1 whole egg + 3 egg yolks 

1/2 tsp cinnamon (optional) 

1cup + 1/4 cup Sugar, sugar substitute (granulated splenda) or equivalent for Stevia, agave nectar or honey 

3 egg whites for meringue

Preheat oven to 325 degrees 

line a 9 x 13 inch baking pan with parchment

Combine all the ingredients except the 3 egg whites in a blender or food proccessor until smooth. You may have to do this in parts depending on the size of your equiptment. Whip 3 egg whites to stiff peaks like a meringue. Carefully fold in the egg whites into your batter until combined, being careful not to break all your bubbles. The batter is quite loose for a brownie batter.  Pour your batter into the parchment lined baking pan, bake at 325 for about 45 minutes, rotating half way through. You can do the toothpick test if you want to test for doneness. Let cool. cut. Enjoy your very healthy brownies.