Saturday, 20 July 2013

Black Bean, Beetroot, Almond, Chocolate Brownie

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This is my take two on black bean-beetroot brownies. Take one is here. This husband likes this version better than the previous.

  1. 1.5 cups Cooked black beans, mushed up in a blender 
  2. 2 cups Soaked and ground up almonds 
  3. 1.5 cups Beetroot, cooked and ground up
  4. 1 cup Dutch processed unsweetend chocolate powder
  5. 4 Eggs
  6. Stevia to taste
  7. Oil for lining pan
  8. A pinch of salt
  9. Baking powder, a pinch
  10. Baking soda, a pinch

  1. Preheat oven to 350 degrees
  2. Mix 1 through 4 together
  3. Break the four eggs into the mixture and incorporate
  4. Add stevia and salt and taste to make sure they are in the right proportions
  5. Line a 9"x9" pan with aluminum foil and dribble some oil on it
  6. Bake for 45 minutes or until done.
Made 25,  2"x2" brownie. Texture was almost crisp rather than moist.
Total Macro Nutrients:
Protein: 118 gms
Carbs: 119 gms
Fat: 167.9 gms

Macro Nutrients per piece:
Protein: 4.3 gms
Carbs: 4.76 gms
Fat: 6.716 gms

For a dessert, I suppose this is not too bad. Top with berries or berry compote for added flavor/style/fun

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varsha said...

never baked with stevia !
how much did you use ?

Agnija Bharathi said...

I just kept adding a little teaspoon at a time until "it tasted right". It turned out to be slightly less sweet that 85% cacao. So... I guess it really comes down to personal taste.