I found this recipe that we tried out a couple of weeks ago...and I have to say that I was not expecting this recipe to turn out, but low and behold, it yielded a tasty batch of brownies!
Even my husband ate some with no complaints (even though he knew it was a sugar free batch). Enough said.
1 can of black beans
4 large eggs
2 tablespoons of extra virgin olive oil
1 tsp vanilla extract
1 cup of sugar substitute (I used 3/4 cup of Truvia)
3 tablespoons unsweetened dark cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
36 pecan halves
Heat the oven to 350 degrees and coat a 8x8 inch baking pan- I used good ol' cooking spray.
In a blender or food processor, combine everything together except for the nuts.
Scrape the batter into your pan and place the nuts on top in even rows-6 across and 6 down. I know...I know. The nut placement is helpful for distinguishing the serving size when they are all done.
If you plan on taking down the whole pan (I won't judge!), just toss them on top however you'd like.
Also, the batter is going to be runny as heck. It's okay!
Bake for 25-30 minutes until a toothpick in the center comes out clean. Cut into 36 squares and prepare to rejoice! You can still have your chocolate fix in brownie form without funky flour and a lot of
PRO TIP: I purchased the little mini packet of pecan halves that they have in the baking aisle and I still had enough to snack on while waiting for the brownies to bake.
Sorry for not taking a photo. They weren't around long enough...
Enjoy!
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