Ces Brownies sains aux haricots noirs are the even healthier version of my Brownies aux haricots noirs, still made with no eggs and no dairy, half the carbs and half the calories!
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
Vous aimez cette recette ?
Laisser un commentaire ci-dessous ou rendez-vous sur notre site page Facebook où je réponds à (presque) tous les commentaires, notre Page Instagram pour trouver l'inspiration, ou notre Pinterest pour sauvegarder des recettes !
Brownies sains aux haricots noirs
Ces Brownies sains aux haricots noirs are the even healthier version of my Brownies aux haricots noirs, still made with no eggs and no dairy, half the carbs and half the calories!
Impressions hors ligne
Évaluation
Partager sur Facebook
Pin
Enregistrer dans l'e-mail
Portions: 12 carrés
Calories: 128.4 kcal
Ingrédients
- 1 Vous pouvez Haricots noirs - drained, rinsed, equivalent to 1 1/2 cup (note 1) – 15 ounces/425g
- ½ tasse de sirop d'érable - (remarque 2)
- ¼ tasse Huile d'olive au goût doux - (remarque 3)
- ½ tasse La farine d'avoine - (remarque 4)
- ¼ tasse Poudre de cacao sans sucre
- ½ cuillère à café La levure chimique
- ¼ cuillère à café de bicarbonate alimentaire
- ⅓ tasse Pépites de chocolat noir sans produits laitiers - (remarque 5)
Optionnel
- ¼ cuillère à café Le sel
- 1 cuillère à café Extrait de vanille
Instructions de Pose et d'Entretien
- Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch square pan with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
- In a food processor, add all the brownie ingredients, blend on high speed, stopping every 20 seconds, scraping down the sides of the bowl with a rubber spatula, and processing again until the batter is consistent and mostly smooth. It's a bit grainy, that's normal.
- Incorporez les pépites de chocolat en mixant par impulsions quelques fois.
- Pour the batter evenly into the prepared pan, sprinkle a few chocolate chips on top.
- Bake for 25-30 minutes at 350°F (180°C) or until the top crackles, and a toothpick inserted in the center comes out with just a little crumb on it, meaning the brownies are baked, but still fudgy.
- Remove from the oven and let them cool down for 15 minutes in the pan, then for 1 hour on a cooling rack at room temperature, then for 30 minutes in the fridge before cutting.
- Cut the brownies into 12 bars.
Remarques
Remarques 1: A can of drained black beans is equivalent to 1 1/2 cups of cooked black beans. The recipe works with canned chickpeas as well.
Remarques 2: Or any liquid sweetener you have on hand, like agave syrup.
Remarques 3: Or any low-flavor oil or melted coconut oil works. Make sure you cool the melted coconut oil before adding it to the batter, and use refined coconut oil to avoid a coconut flavor. Use my oil-free black bean brownies for an oil-free recipe.
Remarques 4: Or all-purpose flour or all-purpose gluten-free flour, but the brownies are a bit more gummy and dense with these options. For almond flour, use my other black brownies recipe.
Remarques 5: Or chopped walnuts or pecans.
Mode FourJ'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.
Stockage : Store in an airtight container in the fridge for up to 4 days. Freeze in sealed Ziplock bags for up to 1 month. Thaw the day before at room temperature.
Alimentation
Servir: 1lutin | Calories: 128.4kcal | Glucides: 16.3g | Protéine: 1.5g | Graisse: 6.8g | Gras saturé: 2.3g | Graisses polyinsaturées: 0.7g | Gras monoinsaturés: 3.5g | Sodium: 96.9mg | Potassium: 108.5mg | Fibre: 1.2g | Sucre: 9.9g | Vitamine A: 0.5IU | La vitamine B12: 0.01Pg | Vitamine C: 0.02mg | Calcium: 44.7mg | Fer à repasser: 0.6mg | Magnésium: 20.9mg | Phosphore: 45.8mg | Zinc: 0.6mg
Ingrédients et substitutions
Ce paragraphe vous donne tous mes conseils pour bien choisir vos ingrédients. Pour la recette complète avec les quantités, consultez la fiche recette en bas de l'article !Accéder à la recette complète
Il vous suffit de quelques ingrédients simples pour réaliser cette recette. Voici comment les choisir et les interchanger.
- Haricots noirs – This is the main ingredient that replaces eggs and flour, giving the brownies a dense, fudgy texture. The black beans have a neutral flavor and provide fiber and protein. You can also use canned chickpeas if you prefer.
- de sirop d'érable – This liquid sweetener gives the brownies their sweetness and helps to bind the batter together. Agave syrup is a great substitute.
- Huile d'olive au goût doux – The oil adds a lot of moisture and richness to the brownies, ensuring they are fudgy and not dry. Any neutral oil or refined melted coconut oil also works well.
- La farine d'avoine – This ingredient helps to absorb moisture and gives the brownies their cake-like structure. All-purpose flour or gluten-free all-purpose flour also work, but they can make the brownies denser.
- Poudre de cacao sans sucre – This is what gives the brownies their rich, chocolatey flavor.
- Levure chimique et bicarbonate de soude – These are the leavening agents that help the brownies rise slightly and prevent them from becoming too dense.
- Pépites de chocolat noir sans produits laitiers – These add pockets of melted chocolate throughout the brownies, making them extra decadent. You can also use chopped walnuts or pecans for a different texture.
- Le sel – A small amount of salt balances the sweetness from the maple syrup and makes the chocolate flavor pop.
- Extrait de vanille – This adds a subtle, warm flavor that complements the chocolate nicely.
How to Make Healthy Black Bean Brownies
Conseils de Carine
Let me share a few more tips for a perfect black bean brownies.
- Add a Chewy Texture – For a chewier texture and a boost of fiber, you can add 1 tablespoon of flaxmeal to the brownie batter before blending.
- Réfrigérez avant de couper – To get the ultimate fudgy texture and clean, neat slices, make sure to chill the brownies in the fridge before cutting them.
- Alternatives à la farine – You can use all-purpose gluten-free flour or regular all-purpose flour instead of oat flour, but keep in mind that this will make the brownies slightly more dense and gummy.
For an oil free version and nutfree just use silken tofu. It works for every recipy here and is just amazing !!! I don’t know why i never thought about it before…! More protein, less fat, similar end result :).
I am glad you are sharing that, it will help others.
I made these today and they are seriously good!
Not beany at all.
I added a small handful of freeze dried raspberries to mine.
Thank you, I will be making again
Je suis tellement heureuse d'entendre ça !
going to have a go at these
Tenez-moi au courant !
these definitely taste bean-y straight out of the oven. but the chocolate flavour comes through better after a night in the fridge and the second bite! it’s bean-y, but i actually really like these! the texture is silken smooth and creamy, not dry at all (which i was afraid of). i used half date syrup and half honey instead of maple and it worked, but it wasn’t super sweet following the recipe quantity. good to taste and adjust. adding more liquid sweetener made my batter runnier though, so it’s still rather soft after baking and cooling.
I read in your next comment that you use date caramel as a sweetener, which explain why you feel the bean taste so much. Date are not as sweet as maple syrup and it won’t cover up the bean taste as much.
Can I use brown sugar in place of the maple syrup and substitute almond flour for the oat flour?Would that change the caloric content much? Thanks so much
You can’t swap a liquid sweetener for a crystal sweetener because the maple syrup act as a binding agent in the recipe, it stick ingredient together. Oat flour also has way more fibers and less fat than almond flour, a swap will always result in a dryer texture, even crumbly depending on the recipe, unless you use a bit less.
Thank you. I’m new to this type of cooking. I look forward to trying it as written. Just one more question. I’m sure you mean to use pure maple syrup but will a “syrup” like Mrs. Butterworths work?
I am not familiar with this syrup, but I check their ingredient list and since the first ingredient is water, I don’t think it will act as a binder as maple syrup.
Is it possible to use date syrup instead of maple syrup?
i used date caramel (dates + hot water, blended) and it worked! may need more than the recipe calls for though. mine was not very sweet as it is relative to your dates. note that adding more sweetener may change the texture of the final baked brownies
I haven’t tried this syrup before, I suppose yes!
Nous avons adoré!
Merci!
My family loved this! They honestly could not believe the ingredients used! Followed directions exactly as stated and they came out perfect- great healthy snack for the family! Thank you for sharing!
C'est formidable ! Merci.