Black Bean Brownies with Peanut Butter Swirl Ice Cream
recipe modified 5-28-16
3 cups cooked organic black beans*
2 whole eggs
2 egg whites (1/4 cup)
1 tablespoon vanilla extract
1/2 cup organic cocoa powder (or for rich taste with less caffeine, use half carob powder)(former recipe had 1/3 cup)
1 teaspoon instant organic decaf coffee
3/4 cup sucanat or rapadura sugar or coconut sugar (former recipe had 1/2 cup)
2 packets stevia powder
1-1/2 tablespoons milled flax mixed with 1/4 cup water
2 tablespoons avocado oil (former recipe had 1/4 cup coconut oil)
3/4 cup dark or semi-sweet chocolate chips
Preheat oven to 350°F. or 175°C . Reduce heat by 25° if using a glass pan. Coat a 9x9-inch pan with cooking spray and lightly grease the bottom with coconut oil. For thinner brownies, you can use a 13-9-inch pan. Watch for doneness.
Put black beans, egg, egg whites, vanilla, cocoa, coffee, sucanat, stevia, flax mix, and avocado oil into a blender or food processor. Process until smooth. Stir half of the chocolate chips into the batter. Pour mixture into prepared pan. Sprinkle remaining chocolate chips over the top. Bake for 35 minutes. Brownies should be dry on top. Brownies cooked in larger pan will be done in 20-22 minutes. Cool somewhat before cutting into squares. Variation for mini-black bean brownies made in a mini cupcake/muffin pan. Scroll down to see instructions and photo.
*A 1 pound bag dry beans will yield about 6 cups cooked beans
Chocolate Peanut Butter "Ice Cream" 2 cups frozen banana slices 1/2 cup coconut cream (find at Trader joes or Tropical Traditions) 1 teaspoon stevia powder 1/4 cup organic cocoa (Rapunzel) 2-4 tablespoons organic peanut butter
Put all ingredients into food processor and process until smooth. Swirl peanut butter into ice cream with a spoon. Serve immediately. You can freeze it for a short time before serving. If ice cream gets too hard, defrost for several minutes. You can also stir in peanut butter in the individual servings. (as done in picture).
Made with cocoa powder
For mini-cakes, bake in a 24-cup mini muffin pan for 12 minutes.
Carob powder makes your brownies even darker as with these mini brownies