Black Bean Brownies Version 2

Made the Black Bean Brownies again yesterday. Changed the recipe a little in an attempt to make them less crumbly. The changes were mostly successful and the ones that weren't didn't hurt anything. The brownies were less crumbly and were moist and more melt in your mouth than chewy. They were not especially more chocolaty or sweeter. The peanut butter also was not especially evident, I could smell it more than taste it. All in all, I'd raise it about 1/2 point.

ec's Flourless (Black Bean) Brownies Version 2
Tags: Desserts, Snacks, Beans, Bake, Low Sugar
No flour and no sugar but still tasty.

Ingredients
15 ounce can Black beans
3 large Eggs
1/2 cup Butter melted
1 tablespoon Vanilla extract
2 tablespoon Torani Sugar Free Classic Caramel Syrup optional
1/2 cup Simply Jif peanut butter or your favorite peanut butter
1 cup Splenda
1/2 cup Cocoa
1/2 teaspoon Baking powder
1/8 teaspoon Salt
Cooking spray

Instructions
Preheat oven to 325°F.
Spray a 9" baking pan or one of them new-fangled brownie pans.
Put dry ingredients into a bowl and stir a little to mix.
Place the black beans, eggs, melted butter, vanilla extract, caramel syrup and peanut butter into the bowl of the food processor. Pulse a few times to start blending. Add about a quarter of the cocoa powder, Splenda, salt, and baking powder to the bowl, pulsing a couple of times before adding more, blend until smooth.

Bake the brownies for 30 to 40 minutes, or until they are set in the center. Allow to cool before cutting into squares.

Yield: 16 Servings

Version 2 change history: added 1/2 cup peanut butter (I used Simply Jif - 1/2 the sodium and 2/3rds the sugar), increased the Splenda from 3/4 cup to 1 cup, increased the cocoa from 1/3 cup to 1/2 cup, removed the walnuts (I'm just not that fond of walnuts baked into things. I love them straight from the package) and added 1/2 teaspoon of baking powder. Also added 2 tablespoons Torani Sugar Free Classic Caramel Syrup at the last minute, just because I've been looking for some way to use it up.

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Homemade Brownies

Last week I made Pillsbury's Sugar-Free Chocolate Fudge Brownies. It made me want more! This week I decided to try to make some brownies from scratch. While browsing the web for sugar-free brownie recipes I stumbled across a couple of different recipes for Black Bean Brownies. The idea intrigued me so I made up my own recipe using Splenda instead of sugar. I think the recipe still needs some work, but it was good. It just needs to be a little more cohesive. I expect that if I'd made it with sugar, or even Splenda Sugar Blend, it would have had more cohesion. Next time I make it I think I'll add another 1/4 cup of Splenda and another egg (to give it more of that cohesion). I hope. Recipe link for ec's Flourless (Black Bean) Brownies.

From Public

ec's Flourless (Black Bean) Brownies