Today is one of those "meh" kind of days. They do happen for me occasionally, normally one day out of the month, around the same time as with most women... any way, today is that day for me. I normally hole myself away for the evening, not wanting to have a bad attitude, or possibly take it out on anyone else. But today, I wanted to cook, so I did. A lot. Mexican chicken soup for dinner, Corned beef for a later dish, starting a homemade chicken stock, and finally, for dessert, fudge brownies. Now, being wheat free, brownies are harder to come by. I ran across this recipe the other day utilizing black beans for the base. I am a brave sort, and I like to experiment, so after some tweaking I came up with this recipe and it turned out amazingly well. They were fudgy, moist, little bits of amazingness in the mouth. Everyone who tried them were incredibly surprised they were made from beans, really. My mother is adverse to anything healthy. She ate them without knowing what they were made of, after eating several she found out what the base ingredient was, had a little fit, then continued asking for more. I am serious, best little brownie bites I have ever eaten, and they are good for you!Fudge Brownies
1 16 oz can black beans, drained, rinsed well
3 eggs, (I used 6 T egg whites + one whole egg)
2 T honey
1 T brown sugar
1/2 C sugar or sugar substitute (my mom's low carbing it)
1/2 C cocoa
1 t vanilla
1/2 t baking powder
pinch of salt
1/4 c - 1/2 c chocolate chips if desired, I used about 1/3 c white chocolate chips
optional: toasted coconut for the top.
You could put this in an 8x8 baking pan, i used mini-muffins, (portion control FTW :D).
Bake the pan for 30-35 min. Cupcake tins for 15-20 minutes, test them at 15 min with a toothpick. I suggest using cupcake liners, and greasing them, (the first batch stuck to the pan, even with greasing, and resulted in ugly brownies that tasted delicious :)
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