These are really great brownies! (they may not taste exactly like Betty Crocker but they are awfully good!!) I found this recipe on sugarfreemom.com but changed the amounts of some of the ingredients to suit my taste. I served them at a meeting and everyone said they really enjoyed them. No one guessed they had black beans in them! (don’t judge before you try them) – If you want a brownie that is chocolatey and moist without the sugar, then here’s your recipe.
1 cup chocolate or carob chips (I use Lily’s chips because they are sweetened with stevia. They are pricey but if you are eating sugar free or gluten free you are probably not baking with tons of chocolate chips therefore they will last you awhile)
1 (15.5 oz.) can black beans, rinsed and drained
1/4 cup carob powder or cocoa powder (unsweetened) if you don’t like your brownies to be too “dark chocolate” tasting then you can reduce the cocoa powder. (I reduced by 1/2)
1/3 cup melted coconut oil (coconut oil makes baked goods really moist!!)
1/4 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking powder
1 tsp instant coffee powder
4 – 5 TABS sweetener (this will depend on the sweetener you are using. I use stevia and xylitol most often. Add your sweetener and adjust to taste. Remember once something is baked it will taste a little less sweet than in its uncooked form.) The original recipe called for 1 TAB stevia. That was just not enough for me.
Preheat oven to 350. Line your 8×8 baking dish with parchment paper. Oil parchment paper to further prevent sticking. Put all your ingredients in your blender or food processor and mix everything up until its smooth. (EASY!!) Pour into lined baking dish and smooth the batter until level. Bake 30 – 35 minutes or until a toothpick comes out clean. Remove from oven and cool on a wire rack for 10 minutes. Lift brownies out of pan by holding the edges of the parchment paper and transfer to wire rack. These slice better when they are completely cool.
I iced my brownies with a chocolate butter crème icing. Swerve sweetener makes a powdered “sugar”. I couldn’t find it at my local grocery so I purchased granulated Swerve and made my own. Just put the sweetener in your blender and pulverize it into powdered sugar consistency. It only takes a few minutes. Use the powdered Swerve just as you would a regular powdered sugar to make a butter crème. If you want the frosting to be chocolate just add unsweetened cocoa powder.