I wondered if anyone would ask for this recipe after I mentioned it. I
KNOW if sounds awful but its truly not bad and it got me through those SBD Ph1 2 weeks that are so tough. It is VERY filling which helps during my after work times of cravings.
Some tips that are really important for this to work though:
1 Rinse those beans thoroughly! I use a colander and rinse multiple times.
2
DO NOT use a mixer! Trust me it will be absolutely horrible (need a zzubing smilie)
PEANUT BUTTER BEAN BROWNIE/CAKE
1 15 oz can black beans, rinsed and drained
2 eggs (or egg sub equivalent)
1/4 cup water
3 Tablespoons of Canola Oil
2 teaspoons vanilla
1 heaping Tablespoon natural peanut butter
3 Tablespoons cocoa
1 1/2 cups Splenda (not packets)
1 teaspoon baking powder
1/4 cup chopped nuts (optional)
1/2 small package chocolate fudge sugar free pudding mix
(dont add to the very end)!
Instructions:
1 Spray your blender or food processor with Pam.
2 Add no more than a fourth of the following ingredients to the blendor/fp:
beans, eggs, water, canola oil, vanilla, splenda cocoa
3 Between each addition of the above items allow the beans to become thoroughly smooth you DO NOT want bean chunks whatsoever usually takes a couple minutes between each addition.
4 Once thoroughly smooth add peanut butter (dont have to but it tastes better) and baking powder
5 Finally add the sf pudding mix and nuts (neither are necessary but the sf pudding mix really helps)
6 Pour mixture into Pam sprayed pie pan, glass baking dish, or my personal favorite muffin or mini muffin tins. Then bake at a 350 degree oven for 20-25 minutes for first 2 or 10-15 for mini muffins. (Do not over cook but dont want these gooie either.
7 I like these with a little bit of butter or Redi Whip on top.
8 I normally freeze these into individual serving baggies and then defrost and warm before eating.
Hope you enjoy! (Sorry for the kindergarten instructions but when I cook I need them

)