The only things I changed on Dr. Oz's Black Bean Brownie Recipe are the amount of agave, from 3/4 cup to 1/2 cup and whole eggs (3-4) instead of egg substitute. AND, I topped mine with cashew cream and mint leaves. Oh yeah, I started with dry black beans and cooked up my own rather than using the canned beans. I opted out of the espresso powder and used Pero instead.
Ingredients
1 1/4 cup black beans
1/4 cup unsweetened cocoa powder
1 tsp Pero
4 eggs
3 T whole wheat pastry flour
1/2 c agave nectar
1 T melted butter
1 tsp pure vanilla extract
Directions:
Preheat oven to 350 degrees.
Spray an 8-inch square baking dish with non-stick spray or line with parchment paper.
Place black beans, cocoa powder, eggs, Pero and flour into a Blentec or high speed blender.
Blend until the mixture is smooth.
Add vanilla, agave and butter.
Blend again to fully incorporate everything.
Pour mixture into the prepared pan and bake for 20 minutes, turning pan halfway though cooking.
Reduce heat to 300 degrees and bake for another 5-8 minutes or until toothpick comes out clean.
Cool on cooling rack for 10 minutes, then remove brownies from pan. Let them cool to room temperature.
Top with a layer of Cashew Cream and garnish with a few mint leaves and cashews.
Cover and refrigerate any leftovers.
This will be like a fudge brownie, dense with a full-cocoa rich flavor.
Delicious Nutritious.
