Bariatric Black Bean Brownies

Once again I take inspiration from Susan Maria Leach at Bariatric Eating. Her recipes are are inspired and the bariatric specialty products they sell are without compare. I HIGHLY recommend the Peanut Butter Cookie protein!!

As I've said here before, I can't abide even the mild bitterness I get from Truvia, which was in the original recipe, and other stevia based sweeteners, so Splenda is my sweetener of choice. Now that I've made SEVERAL batches of these I've performed a few tweaks for my own taste, most of which you'll see in the Cook's Notes section below.

Makes 16 2X2 squares

Nutrition Facts

Serving Size 38 g

Amount Per Serving

Calories 128 Calories from Fat 46

% Daily Value*

Total Fat 5.2g 8%

Saturated Fat 3.0g 15%

Cholesterol 38mg 13%

Sodium 106mg 4%

Potassium 385mg 11%

Total Carbohydrates 16.1g 5%

Dietary Fiber 3.7g 15%

Sugars 3.2g

Protein 5.9g

Vegetable cooking spray
One, 15 ounce can black beans, well rinsed & drained
1 cup Splenda Granular (or equivalent sweetener of choice)
3 tablespoons butter, melted
1 teaspoon vanilla (I always use more!)
3 eggs
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt (or less)
1/2 cup chopped sugar free or dark chocolatePreheat oven to 350F

Spray an 8 x 8 inch baking dish with vegetable oil cooking spray.

Puree the black beans in food processor until smooth.

Scrape down sides and add sweetener, butter, vanilla and one egg.

Process until VERY smooth.

Scrape down sides and add 2 remaining eggs, cocoa, baking powder, salt and chopped chocolate. Add optional coffee powder at this point.

Process until well blended, scraping down sides and processing to a creamy batter.

Pour batter into prepared pan.

Stir or swirl in optional add-ins (nuts, etc..) at this point

Bake until toothpick inserted 2 inches from center tests done, 18 to 25 minutes. (I hit 22 minutes in my oven for a moist brownie. Your mileage will certainly vary)

Cool completely before cutting into two-inch squares.

Cook's Notes: 

• Be sure your black beans are VERY dry.. Spread them on paper toweling to adsorb the moisture from rinsing.
• You can enhance the chocolate flavor by adding a teaspoon of instant coffee or espresso powder. The original recipe recommends a packet of Starbuck's Via. For my taste it was just a little too bitter..
• If you prefer Truvia Blend sweetener (the one in the bag), use 1/2 cup instead of the Splenda.
• This makes a light, airy brownie. If you want a denser texture use less baking powder.
• Instead of the chopped dark chocolate you can also use mini bittersweet, semi sweet chips or sugar-free chips
• Optional add-ins: Chopped pecans, walnuts, macadamia or hazelnuts - and/or swirl in melted No Sugar added fruit preserves (Strawberry, raspberry or orange marmalade)
• Serving Suggestion: bake half as thick in a 9 X 13 pan. After cooling, remove half and spread softened No Sugar Added ice cream over remaining half to make a bottom layer, top with removed half, wrap tightly and freeze until solid. Bariatric Ice Cream Sandwiches!! Drizzle with sugar-free chocolate sauce before serving!!