I’m back! I know it’s been WAY too long since I posted a new recipe but do you notice anything different? That’s right, Samantha’s Kitchen Table has a whole new look and I am soooo excited!!! I finally made the long overdue switch from Blogger to WordPress and I couldn’t be more pleased. I still have a few kinks to work out and several cosmetic tweaks to make but overall I’m very happy with it all. If you’re a regular on my site then you’ll probably notice that all my recipes are organized a bit more efficiently now. The recipe box at the top of the page and the recipe box drop down menu on the side bar is now broken down into categories and sub-categories to make finding the recipe you need even easier. I also went back and manually changed the recipe format of EVERY SINGLE RECIPE (hello coffee and late nights) but now your favorite recipes are easier to find and follow. I’m so excited to be back in the kitchen though, experimenting and whipping up “healthified” treats. To celebrate Samantha’s Kitchen Table being up and running again I made some Black Bean Turtle Brownies and they are INSANELY addicting.
Dark chocolate, fudgy, pecan brownies topped with more pecans and a sweet caramel drizzle all for 150 calories. Chocolate, pecans, caramel…. what’s not to love? Am I right? If you’re a regular visitor to my little blog, then you’re probably very familiar with my secret to healthy brownies. Black beans. Yep, it’s hard to believe but a can of black beans replaces most of the flour in this recipe. I also replace the fat from butter or oil with applesauce, reduce the sugar a bit, and there you have it. A rich tasting, moist fudgy brownie for a fraction of the calories. Beans have never tasted so good 😊
Black Bean Caramel Pecan Brownies
- 1 15 ounce can black beans, drained and rinsed
- 4 ounce unsweetened applesauce
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa*
- 1/4 cup white whole wheat flour
- 1 teaspoon baking soda
- 10 tablespoons chopped pecans, divided
- 1/3 cup sugar free caramel sauce**
Preheat oven to 350
Using a medium/large food processor with the S shaped blade, blend RINSED beans, applesauce, sugar, egg, and vanilla until smooth.
Add cocoa, flour, and baking soda and blend completely.
Stir in 1/4 cup of chopped pecans.
Using a well greased muffin pan, divide batter evenly.
Sprinkle remaining pecans over each brownie cup.
Bake for 18 minutes.
Allow to cool for 10-15 minutes before removing from pan.
Drizzle caramel sauce over brownies. Enjoy.
* I used Hershey's Special Dark Chocolate Cocoa
** I used Smucker's Sugar Free Caramel Sauce
Nutrition Facts Servings 12.0 Amount Per Serving calories 150 % Daily Value * Total Fat 4 g 6 % Saturated Fat 0 g 1 % Monounsaturated Fat 0 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 16 mg 5 % Sodium 233 mg 10 % Potassium 113 mg 3 % Total Carbohydrate 26 g 9 % Dietary Fiber 3 g 13 % Sugars 11 g Protein 4 g 8 % Vitamin A 0 % Vitamin C 8 % Calcium 2 % Iron 7 %