Slow Cooker Chile Chocolate Black Bean Brownies - 20g Carbs, 5g Fiber, 3 pts plus
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Vegan
1/2 cup rolled oats
1/2 cup chopped walnuts
15 ounces canned black beans -- (1 can)
2 ripe bananas
3 Tablespoons apple sauce
1/4 cup agave syrup -- or maple syrup
1/2 cup unsweetened cocoa powder
1/4 teaspoon chile powder -- (cayenne or chipotle are my favorite)
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
The Night Before: process the rolled oats in a food processor to a
flourlike consistency. (You can substitute instant oatmeal instead if you have it on hand.) Remove the oats and put in a large mixing bowl with the walnuts. Add the beans, bananas, applesauce, agave, cocoa, chile powder, cinnamon, and vanilla to a food processor and process until smooth. Add this mixture to the mixing bowl with the oats and stir to combine.
Line the baking dishes (2 small 3-cup rectangular Pyrex dishes) with
parchment paper, cut long enough to hang over the edge of the pan. Spoon the brownie mixture over it. You will need to push it into the corners or your brownies won't have the shape you're expecting. Cover and store in the fridge.
In the Morning: roll up some aluminum foil, make a ring with it, and place in the bottom of the slow cooker. Put the baking dishes on top of the foil ring. (I arranged one dish crisscrossed over the other on top of the aluminum foil ring.) Place a clean dish towel underneath the lid to catch the condensation. Cook on low for 6 to 8 hours.
Yield: 12 pieces
Prep time: 20 minutes
Total cook time: 6 to 8 hours
VARIATIONS: if you are making this for kids, leave out the chile powder and add a few more tablespoons (30 to 45 ml) agave nectar to make them sweeter. You can also leave out the cinnamon and add some mint extract instead. In other words, customize the recipe to fit your family's comfort zone.
Author Note: These healthy brownies are extremely fudgy and moist. Lining you baking dishes with parchment paper will help you pull the entire cooked contents out of the slow cooker and pan. It will be very hard, maybe impossible, to get the brownies out of the dish in one piece if you skip this step.
I used a 6-quart oval slow cooker and two small 3-cup rectangular Pyrex dishes to make this recipe. You can use different sizes, but make sure the dishes you plan to use fit in your slow cooker before you start making the batter!
Description: "3 pts plus"
Source: "Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi): "Feb 2012"
Yield: "12 pieces"
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Per Serving (excluding unknown items): 125 Calories; 4g Fat (26.6%
calories from fat); 5g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 111mg Sodium
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat
