I love chocolate, and I love brownies, so I was so relieved when I started out on my New Year’s healthy eating regime – the Trim Healthy Mama way – to find out that I wouldn’t have to give up either.
This recipe is my own variation of the Special Agent Brownie Cake recipe from the Trim Healthy Mama book. It’s a great (and easy recipe) as it stands, but me being me, I couldn’t help but tinker with it a bit to suit my own tastes.
The secret ingredient for this recipe is black beans, which add an interesting texture to the mix, instead of using rich melted chocolate. It makes the brownies moist, yet light at the same time.
I’ve seen a few comments on THM forums that some people could still detect the taste of the beans coming through. Personally I couldn’t detect a distinct bean taste, but I’ve nevertheless decided to enrich the taste further by adding a double shot of freshly brewed espresso – turning them into mocha brownies instead.
I’ve tinkered with a few other base ingredients too, and was delighted with the results.
So here are the THM-inspired Mocha Bean Brownies, all the taste and hardly any of the carbs! Enjoy.
I used the chocolate ganache recipe from my Spiced Orange Cake to decorate the top.
One can (400g) black beans, washed and drained
3 whole eggs, plus three egg whites
3 tbsp butter
4 heaped tbsp cocoa powder
2-3 tbsp ground almonds
1.5 tsp baking powder, half teaspoon baking soda
3-4 tbsp xylitol (or equivalent sweetener of your choice)
1-2 shots of espresso (or three tsp of strong instant coffee granules mixed with a little hot water)
1 tsp vanilla extract
1/2 tsp coffee extract (optional, use if you want a really strong coffee flavour)
Put all the ingredients into a food processor and blend to a smooth batter. It will be quite watery, but don’t worry about that – it will still set nicely when baked.
Bake in a pre-heated oven for 35-45 minutes at 180 degrees C (350 F).
I’ve entered this recipe on this week’s Trim Healthy Tuesdays on Gwen’s Nest.
8 thoughts on “Mocha black bean brownies”
These look yummy – I almost have all of the ingredients with the exception of xylitol and almonds – wonder if we could go without almonds (allergies galore in this house). So, are you still doing THM? We started it but I couldn’t get a grip on it.
I must admit I’ve been off THM for a few months. Got tied up in the stress of moving house. But I think it’s a great plan if you modify it to suit yourself and your family life. I do think there’s a danger of eating far too many ground almonds (and dairy) on the plan, so perhaps not a bad thing you’re allergic. You could try experimenting with ground flax seeds and/or coconut flour. Both good for low carb baking. Takes a bit of practice to get the right measurements. Good luck! Julie
Do you think that strong brewed coffee would work? I don’t have espresso or instant coffee grounds.
Hello Alicia, yes I think a small measure of strongly brewed coffee would work fine in the recipe. Regards, Julie
Yum!! I will try these tomorrow. I think for sure the coffee will enhance the chocolate flavour and any detection of beans!
I think the coffee really helps with that, without giving an overly strong coffee flavour that non-coffee drinkers wouldn’t like.
These look great! I tried a black bean brownie but was not happy with it so I’m going to give these a try. I would love it if you linked up your brownies to Savoring Saturdays! http://www.wholefoodmomonabudget.com/2014/02/savoring-saturdays-4.html
Thank you Eva. Sorry for the delayed reply. I’ll definitely check out Savoring Saturdays!