Healthy Brownies | Black Bean
Black Bean Brownies. Crazy? I'll make a believer out of you. Guaranteed. This concept was first introduced to me by my GM, aka-the best baker I know. She forwarded the recipe to me, long before the days of this blog, or the thought of starting a food blog existed. Before then, I never really thought of beans as a substitute for flour. Yet, the more I think about it, it's pure genius. Not only do they provide a fudgy texture, but this brownie is protein packed. Who needs fish or chicken for dinner, I'll take my protein in the form of a warm brownie please. Oh, and as for calcium, pass the ice cream! It's like I'm a giant kid trapped in the body of a twenty something.
These sweet treats were delicious, rich, and enjoyed at the family BBQ.
Cheers to beans, holiday Mondays and healthy(er) desserts! After all, I'm still trying to run off the weekend of bacon, and last nights fabulous sushi dinner. I <3 long weekends!
Black Bean Brownies
1 19oz can no-salt added black beans, drained and rinsed
1/2 cup sugar
2 large eggs
1/3 cup applesauce
1/4 cup cocoa
2 tsp vanilla
1/4 tsp salt
1/2 cup chocolate chips
Preheat oven to 350F. Spray 8"x8" pan with nonstick spray, set aside
Place beans, sugar, eggs, applesauce, cocoa, vanilla and salt in the bowl of a food processor and blend until smooth. Pulse and scrap sides of bowl to ensure all beans are completely pureed. Remove blade and gently stir in the chocolate chips.
Pour into prepared pan and bake for 30-35 minutes, or until slightly puffed and set. Allow to cool before cutting into squares.
Recipe adapted from whole foods market