Gluten-Free Sugar-Free Black Bean Brownies

Dr. Idarraga

Dr. George Idarraga, Pediatrician, Meriter McKee

I’ve been trying to get my family away from eating sugar for the past year. It hasn’t been too difficult with respect to meals. We avoid sugary sauces and we make sure we eat lots of dark green vegetables instead of starchy ones like potatoes and corn. We rarely eat bread and when we do we bake our own. Dessert, when we have it, is typically some berries with a little cream or yogurt. But sometimes I need something sweet and indulgent. I found a recipe for gluten-free black bean brownies and adapted it to make it low-carb as well. They taste best if they are left to sit overnight. The texture is sort of like fudge but if you want them to have more of a cake-like consistency you could add almond meal, maybe about a quarter cup, or a tablespoon or 2 of coconut flour. I hope you give this easy recipe a try.

• 1 (15.5 ounce) can black beans, rinsed and drained
• 3 eggs
• 3 tablespoons vegetable oil
• 1/4 cup cocoa powder
• 1 pinch salt
• 1 teaspoon vanilla extract
• ½ cup Truvia sweetener or equivalent*
• 1 teaspoon instant coffee or 2 tablespoons strong brewed coffee (optional)
• 1/2 cup milk chocolate chips (optional) – will add sugar to the recipe unless they are sugar-free

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×8 square baking dish.

2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.

3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

These taste best if you let them sit for a day before you eat them. They will shrink some after cooling. They have a fudgy texture. The entire pan has about 60 grams of carbohydrate mostly from the beans.

*about 1 cup of Splenda which will add about 24 grams of carbohydrate

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