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Taste the Cancer-Fighting Power of Black Bean Brownies

Diets high in sugar and refined carbohydrates can lead to weight gain and obesity, which increases cancer risk over time.   Research now links certain cancers—including breast, prostate, colorectal, esophageal, endometrial, kidney and pancreatic—to obesity.

Today I’d like share with you a very special dessert that is made without sugar and without refined carbohydrates.  With these Black Bean Brownies, you can feel good about satisfying your sweet tooth.

CAUTION:  These brownies are seriously addicting and it’s impossible to eat just one.

Cancer-Fighting Sugar-Free Black Bean Brownies

(Recipe originally seen on CancerHawk)

INGREDIENTS:

4 oz. unsweetened chocolate (72% cocoa or higher)
1 cup unsalted butter or non-hydrogenated butter substitute
2 cups soft-cooked black beans, drained well
1 cup walnuts, chopped
1 Tbsp vanilla extract
¼ cup brewed coffee
¼ tsp sea salt
4 large eggs
1 ½ cups light agave nectar

DIRECTIONS:

  1.  Preheat oven to 325 degrees.  Line an 11” by 18” baking pan with parchment paper.  Spray with canola oil.
  2.  Melt chocolate and butter in a glass bowl in the microwave for 1 ½ to 2 minutes.
  3.  Stir with a spoon to melt the chocolate completely.
  4.  Place the soft-cooked beans, ½ cup of walnuts, vanilla extract and a couple spoonfuls of melted chocolate mixture into the  food processor.
  5.  Blend for 2 minutes or until smooth.
  6.  Batter should be thick and the beans smooth.  Set aside.
  7.  In a large bowl, mix together the remaining ½ cup walnuts, remaining melted chocolate mixture, coffee and salt.  Mix well and  set aside.
  8.  In a separate bowl, with an electric mixer, beat the eggs until light & creamy- about 1 minute.
  9.  Add the agave nectar & beat well.  Set aside.
  10.  Add the bean/chocolate mixture to the coffee/chocolate mixture.  Stir until blended well.
  11.  Add the egg mixture, reserving about 1/2 cup.
  12.  Mix well & pour the batter into the prepared pan.
  13.  Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy.  Drizzle over the brownie batter.
  14.  Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect.
  15.  Bake for 30-40 minutes, until the brownies are set.
  16.  Let cool in the pan completely before cutting into squares.  These brownies are very rich, so cut them into small squares.  (Please note:  The brownies will be soft until they are refrigerated)  Store in the refrigerator.

Makes 45 or so (2-inch brownies)

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