• Prep Time
    35 Mins
  • Cook Time
    0 Mins
  • Total Time
    35 Mins
  • The base number of servings for this recipe is 8
    OK

    Triple Chocolate Black-Bean Brownie Truffles

    Want to get your chocolate fix without all the guilt? Try this recipe for Triple Chocolate Black-Bean Brownie Truffles! These bites of semi-sweet chocolate, cocoa, and 70% dark chocolate will satisfy your sweet tooth while giving you the added fiber from a serving of black beans. A match made in truffle heaven. For a silky smooth chocolate batter, we suggest using one of our favorite food processors.


    Ingredients
    *
    butter, for pan
    3/4
    cup
    cooked black beans
    1
    cup
    semi-sweet chocolate
    1
    ounce
    70% chocolate
    3/4
    cup
    whole-wheat cake flour
    1/2
    cup
    sugar
    2
    tablespoons
    unsweetened cocoa powder
    1/2
    teaspoon
    baking soda
    1/4
    teaspoon
    salt
    1/2
    cup
    milk
    3
    tablespoons
    vegetable oil
    1
    tablespoon
    apple cider vinegar
    2
    teaspoons
    pure vanilla extract
    1/2
    tablespoon
    sugar
    1/2
    tablespoon
    cocoa
    1/2
    tablespoon
    chile powder
    Directions
    Preheat oven to 350°.
    Heat chocolate chips in the microwave, 30 seconds at a time, until melted and smooth.
    In a food processor puree the black beans and the vegetable oil. Transfer to a bowl. Whisk in milk, vinegar and vanilla.
    In a separate bowl whisk flour, sugar, cocoa, baking soda and salt.
    Pour the black bean mixture into the flour mixture and whisk until just combined. Fold the melted chocolate into the black bean brownie mixture.
    In a food processor pulse 70% chocolate until it resembles coarse crumbs. Fold into batter.
    Pour batter into a lightly greased, oven safe baking dish. Bake 25 minutes, or until a toothpick inserted into the center comes out moist. Remove from oven and let sit 10 minutes or until they are cool enough to handle.
    Break up the brownie and add to a large bowl, tearing it apart so it resembles course crumbs. Scoop about 2 tablespoons of brownie into the palm of your hand and roll into a ball. Repeat with remaining brownie.
    In a small bowl add ½ tablespoon of sugar and ½ tablespoon of cocoa. Toss half of the brownie truffles in this mixture. Add ½ tablespoon of chile powder to this small bowl, and proceed to toss the remaining brownie truffles in the chile mixture.
    Store in the fridge in an airtight container until ready to serve.

    The base number of servings for this recipe is 8
    OK

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