Friday, January 13, 2012
I often bake for milestone celebrations like birthdays and holidays. I like to save my treats for such occasions, both to make them feel more special, and to keep myself from over-indulging on a regular basis. Sometimes, when I really feel like baking, I find my own occasion. Last week a coworker had my back during a stressful time, so I wanted to bring him a treat to thank him. I was planning on baking Thursday night, but it had downpoured all day long, and my 100 year old field stone foundation usually takes on water in such situations. I was positive I was going to come home from work to a wet basement. I got home that night, prepared to break out the utility pump and the wet/dry vac, and found my basement was dry. So I baked brownies to celebrate my luck! These are a new take on my Peanut Butter Swirl Brownies, now with a berry twist, and the same secret ingredient, canned black beans.
Raspberry Swirl Brownies
Reduced carb, sugar free, and gluten free
4 ounces unsweetened chocolate
1/2 cup unsalted butter
1 can (15 ounces) black beans, drained and rinsed well
1/2 cup almond flour
1 tablespoon raspberry extract
1/4 teaspoon salt
1 cup liquid egg substitute (or 4 large eggs)
1 1/2 cups light agave nectar
1/4 cup sugar free seedless raspberry preserves
1 bar (3.5oz) sugar free, low carb dark chocolate (Simply Lite), chopped (optional)
Preheat the oven to 325 F. Line a 9x13 inch pan with parchment paper and lightly coat with non-stick spray. In a microwave safe bowl, melt the chocolate and the butter on 50% power for 2 to 3 minutes. Stir until completely melted. Place the beans, almond flour, raspberry extract, salt, and a few tablespoons of the melted chocolate mixture into a food processor and blend until smooth. In a separate bowl, with an electric mixer, beat the egg substitute (or eggs), then add the agave nectar and beat well. Reserve about 1/2 cup of the egg and agave mixture, set aside. Add the bean mixture and the rest of the chocolate mixture,and the chopped chocolate (if using) to the agave and eggs. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the reserved agave and egg mixture with the raspberry preserves. Drizzle over the brownie batter in the pan. Use a butter knife to pull the raspberry mixture through the batter, creating a swirled effect. Bake for 30 to 40 minutes, or until just set in the center. Let cool in the pan completely. Refrigerate overnight or until completely chilled through for the best flavor and consistency.