Black Bean Brownie Recipe:
2 - 4 oz Ghirardelli 60% Cocao Bittersweet Chocolate Bars2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol or Fructose- Use Emerald Forest brand Xylitol – It is made from a birch tree not from corn
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract – Make sure extracts do not contain corn syrup if avoiding corn
* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar.
Cream Cheese Topping:
2 cups Heavy Whipping Cream
8 oz 1/3 fat Philadelphia Cream Cheese - room tempurature
1/3 cup Fructose - whip in a blender to make it the consistency of powdered sugar
2 tsp Vanilla Extract - I use McCormick brand
1/4 tsp Almond Extract
Fruit:
24 Organic Strawberries (sliced in half)
63 Organic Blueberries
Directions:
Preheat oven 350 degrees
Heat the chocolate bar & water on the stove stirring until melted. Add in the dutch
cocoa and stir until combined.
Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth.
Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until
mixed well. Add the remaining 1 tsp vanilla and the almond extract. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure
chocolate is completely mixed. Pour onto a greased 9 x 13 cookie sheet. Spread to evenly distribute. Bake10 - 12 minutes or until a toothpick inserted comes out clean. Let cool while making the topping.
Topping:
Pour heavy whipping cream, 1 tsp vanilla, and almond extract into the bowl of a blender. Whip using the wire whisk until stiff peaks begin to form. Slowly pour in all but 2 Tablespoons of the powdered fructose and whip to incorporate. Spoon mixture into a seperate bowl. Place the room temperature cream cheese, remaining 2 Tablespoons powdered fructose, and cream together. Gently pour into the whipping cream and with a folding method mix together.
Spread mixture on top of cooled brownie and top with blueberries and sliced strawberries.
For the flag I placed blueberries 7 down and 9 across. Feeds 10 - 12 Refrigerate any leftovers.
