This is one of those “don’t tell them what’s in this” recipes. People will never believe these fudgy brownie cakes are actually black bean brownies, full of healthy black bean fiber and no flour at all. They are much lower in fat and calories than typical flourless chocolate cake recipes, and provide multiple health benefits due to the beans, olive oil, and cocoa powder. They are also suitable for diabetics (in moderation), because of the low glycemic index of the agave syrup and the protein from the beans and nuts.
The renovation: This inspired recipe was provided by a reader to Clean Eating magazine. I have modified it somewhat. I am still working on a vegan version, as a straight substitution of an egg replacer is not working so far.
gluten-free, reduced-sugar diets
low-sodium or migraine diets
Fudgy brownie cakes
- 14 ounces black beans cooked, rinsed and drained
- 4 egg whites
- 2 tbsp olive oil (extra virgin)
- 1/4 cup cocoa powder unsweetened (25 g)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup applesauce (unsweetened) unsweetened
- 1/2 cup agave syrup
- 1/2 cup walnuts raw (55 g)
- Preheat the oven to 350F/180C/gas mark 4.
- Spray 8 ramekins or an 8-inch square baking dish.
- Roughly chop the walnuts, reserving 8 halves.
- Combine all the ingredients except the nuts in a food processor or blender and blend just until smooth. Do not overblend or you will end up with a gluey texture from the beans.
- Stir in half the walnuts; reserve some to put on top. Pour into the baking dish or ramekins.
- Bake for 20-30 minutes (ramekins) and 30-40 minutes (baking dish) until the tops are dry and the edges start to pull away from the sides.
- 221 calories
- 9 g fat
- 0 g cholesterol
- 84 mg sodium
- 309 mg potassium
- 28 g carbohydrate
- 5 g fiber
- 16 g sugars
- 7 g protein
- 6 Weight Watchers Points Plus