Welcome to My Kitchen

This is the place that I love to be. I like to be creative and cooking is what is doing it for me these days. It's kind of a necessity and it makes me feel accomplished. I like knowing what we are eating and where it comes from. I go out of my way to make sure this happens.
I like that I don't buy several household staples from a grocery store. I enjoy making applesauce, jams and jellies, apple butter, spaghetti sauce, spicy mustard, pickles and anything else I can.
I like getting dirty, getting my hands into things, feeling and experiencing my food from the beginning to the end. I like making things, growing things and bringing those two together to create a healthy meal. I like nourishing others and knowing that I did my best to give them the best.











Sunday, May 1, 2011

Flourless Brownies

WARNING: these sound weird but EVEN after I told my family the secret ingredient, they went back for more!
Ingredients:
1 (15 oz.) can no-salt added black beans, drained and rinsed.  I used Meijer brand low sodium.
3 large eggs
1/3 cup melted butter plus more for coating baking dish
1/4 cup cocoa powder
1/8 tsp salt
2 tsp gluten free vanilla extra (I had Tone's and it was naturally gluten free)
1/2 cup plus 2 TBSP cane sugar
1/2 gluten free semi-sweet chocolate chips (I used Nestles and they were naturally gluten free)
walnuts, optional, I didn't use these
Method:
Preheat oven to 350 degrees.
Butter an 8-inch baking pan.  I used an 8x8.  Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth.  Remove the blade and gently stir in chocolate chips and nuts.  Transfer mixture to the prepared brownies.  Bake brownies for 30-35 minutes or until just set in the center.  Cool before cutting into squares.  (I cooked mine for 25 minutes.)

Nutrition Info:  Makes 16 brownies.  160 calories, 9g fat, 17g carbs, 2g fiber and 4g protein.  It worked out to 4.5 WW  points each brownie with the nuts.  I would guess about 4 WW points each brownie without the nuts.
I would definitely make these again!!!
Posted by at

4 comments:

  1. Amanda BordineMay 1, 2011 at 6:55 PM

    I'm totally going to try these.

    ReplyDelete
  2. Amanda BordineMay 1, 2011 at 6:57 PM

    do you think I could use Agave nectar instead of cane sugar?

    ReplyDelete
  3. sk8jade18May 2, 2011 at 11:36 AM

    Yes, I think so. How do you like that? I have never tried it but would like to go to something more natural. Have you ever used it in coffee?

    ReplyDelete
  4. Amanda BordineMay 2, 2011 at 11:42 AM

    I think it's great, just like honey. I've been using it in some baking projects as a sugar free substitute. They sell it at Sam's and Costco for a better price than Kroger.

    ReplyDelete

Subscribe to: Post Comments (Atom)