Raspberry Cream Cheese Black Bean Brownies
By Margaret Furtado MS RD, LDN, RYT and Chef Joseph Ewing AS Culinary Arts, BS Culinary Nutrition
Okay, okay… I know what you’re thinking… black bean brownies? Yes, it sounded weird to me too but you won’t believe how good they are! While at Johnson & Wales University, we tasted a number of brownies with the fat substituted with apple sauce, fig paste, butter, olive oil and black bean puree. Believe it or not, the black bean brownies were everyone’s favorites! They were moist and delicious! Try them out for yourselves.Ingredients:
|
Raspberry Cream Cheese
Black Bean Brownies |
|
|
Servings
|
1 |
|
Calories
|
44 |
|
Carbohydrates
|
9g |
|
Sugar
|
.3g |
|
Protein
|
.6g |
|
Fat
|
.4g |
|
Saturated Fat
|
.4g |
|
Cholesterol
|
76g |
|
Sodium
|
76mg |
|
Fiber
|
2g |
1 1/3 cups Splenda
1/3 cup fat-free cream cheese
3 tsp. vanilla extract
1 egg white
2 tsp. plies 1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/4 tsp. baking powder
1/4 tsp. baking powder
1/4 tsp. baking soda
Pinch kosher salt
2/3 cup unsweetened cocoa powder
1/4 cup black beans, rinsed, drained, and pureed
1 TB. skim milk
3/4 cup liquid egg substitute
3 TB. reduced-sugar raspberry jam
Directions:
1. Preheat oven to 350º F. Lightly coat the bottom of an 8-inch-square baking pan with cooking spray.
2. In a large bowl, and with an electric mixer on medium speed, beat 1/3 cup Splenda, cream cheese, 2 teaspoons vanilla extract, egg white and 2 teaspoons all-purpose flour for 3 minutes or until well blended. Set aside.
3. In a medium bowl, combine remaining all-purpose flour, whole-wheat flour, baking powder, baking soda and salt.
4. In another bowl, whisk together remaining 1 cup Splenda, cocoa powder, black bean puree, skim milk, remaining 1 teaspoon vanilla extract and egg substitute. Add to flour mixture, stirring until just moist.
5. Spread 2/3 of batter in the bottom of the prepared pan. Pour filling over batter and spread evenly.
6. Carefully drop remaining batter and raspberry jam by spoonfuls over filling. Using a knife, swirl together to marble.
7. Bake for 40 minutes or until a skewer inserted in the center comes out almost clean. Cool on a wire rack and cut into 16 squares.
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