Sea salt, caramel, brownies: three little words that charm me like a magic spell.
If you’re in the mood for a super decadent, chocolaty treat,
this is the recipe for you. Though these
brownies may look junky at first glance, the key to their springy softness is purée of black bean, making them full of protein and nutritious, candida-safe
starches. And since they are sweetened
only with stevia, they are a sugar-free dessert that will deliver the glee of
indulgence with none of the guilt.
This Can-Do dessert is the answer to every dieter’s late
night chocolate craving, and for an added bonus, this recipe is a snap to
make.
When it comes to brownies, people usually divide into two
camps: fudgy or cakey.
With a fudgy texture and a deliciously delicate cake taste,
these black bean brownies have something for everyone. Worried they will taste savory? Don’t!
Trust me, it’s pretty hard to find a fault in these
brownies. Even my sugar-eating friends
couldn’t tell the difference.
If you like to entertain, this recipe is easily doubled or
tripled, and is a cinch to make en-masse for parties. Now no candida diet can stop you from being
the hostess with the mostess!
Note: I used a food processor for this recipe. If you do not have this tool, a blender or
hand blender will suffice to purée the black beans. After this step, simply follow the directions
for mixing the batter, but do so in a large mixing bowl instead of in the bowl
of your food processor.
Ingredients:
For the brownies:
1 15 oz. can blackbeans
4 tbsp. butter, melted
2 eggs, beaten
¼ cup espresso
1 tsp. liquid stevia
1 tsp. vanilla
¼ tsp. salt
2 tbsp. almond flour
¼ tsp. baking soda
½ cup cocoa powder
Preheat your oven to 350 degrees.
Open the can of black beans and rinse them of excess starch. To do so, pour the contents into a colander, and rinse until the water runs
translucent.
Pour the rinsed beans into the food processor (at this
stage, you can also purée the beans using a blender or hand blender. If you use one of these tools, simply transfer
the bean purée to a separate bowl to finish mixing the batter).
Purée the beans in the food processor until they reach a
thick, soupy texture (more like cake batter than chicken broth). Once the beans are pureed, pour in your
beaten eggs, melted butter, and espresso.
Pulse these ingredients together to mix.
Next add the stevia, vanilla, salt, almond flour, baking soda, and cocoa
powder into the food processor. Let the
food processor run until all ingredients are thoroughly incorporated. The color and texture should resemble
chocolate cake mix: a rich, nutty brown with a light cocoa smell.
I added the ingredients in this order, but there is no need
to stick to it. Don’t panic if you have
to throw something in at the last minute because it slipped your mind; as long
as everything is well blended, this brownie recipe is fool proof.
Grease a baking dish, either metal or glass, and pour the
batter in. Place the brownies into the
350-degree oven. My brownies were spread
about ½ inch thick, so I baked them for a total of ten minutes, rotating the
pan at the five-minute mark to ensure even baking. If you would like thicker brownies, adjust
your baking time accordingly, and test for doneness with a knife.
Allow brownies to cool for at least ten minutes before
slicing.
For the stevia caramel sauce:
½ cup stevia granules (I used Truvia brand)
2 tbsp. water
4 tbsp. butter, melted
½ tsp vanilla
½ cup heavy cream
This process requires rapid response and careful attention,
so make sure you have all ingredients measured out and within reach when you
begin.
Pour the stevia and water into a medium sized saucepan. Place the pan on medium heat, stirring the
water and stevia together. While
stirring constantly to avoid burning, let this mixture cook for a few
minutes. Small bubbles should appear and
the mixture should brown slightly.
When this stevia solution appears slightly sepia toned,
remove it from the heat and carefully pour in your melted butter (it may
spit). Stir in the butter, then add the
vanilla, and lastly the heavy cream, continue stirring.

Once your caramel sauce has reached the desired texture, drizzle
it over your black bean brownies. You
can do this individually, or you can apply the caramel to the whole sheet of
brownies before cutting into it.
Lastly, top the brownies with a light sprinkling of finely ground
sea salt.
These heavenly bites were rich in flavor, and the espresso really
came through, packing a bold, mocha punch.
If you are not a fan of coffee, you can use a diminished amount of
espresso in your batter. That said, I would recommend leaving some in as it boosts the
presence of the chocolate.
All-in-all, I would say this recipe is extremely successful,
and the perfect thing to offer your candida-skeptical friend. You know, that one that always makes a face
when you have to pass on the twizzlers at the movie theatre or the Girl Scout
Cookies at the street corner? Now is
your chance to show them that you don’t say no to everything, that these tasty
brownies are a total Can-Do.
So go ahead, and dare them not to like it.
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ReplyDeleteI can't wait to try these!
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