I have made a lot of brownies in my lifetime. Nothing quite squashes a chocolate craving like a brownie fresh out of the over. Particularly if they are the consistency of fudge and dark on the chocolate. Of all the brownies I’ve made, I think this recipe might be my favorite.
But not only is this my new favorite recipe – these ones are actually not that bad for you. At All. In addition to packing 5g each of fiber and protein:
1) They’re vegan
2) They use black beans instead of flour
3) They use 1/2 to 1/4 of the sugar that your average brownie uses
4) They don’t taste like any of the above things are true
Do I have your attention now?
The recipe comes from the Minimalist Baker. I’ve been a bit obsessed with this blog lately (and not just because the author is also named Dana).
The trick to making black bean brownies work is a blender. I don’t know if I’d try this recipe if you don’t have either a blender or food processor (you might end up with big chucks of black beans in your final product– um, yuck).
One of my favorite things about baking is combining a bunch of unlike ingredients to make something unique and delicious. In this case it was particularly fun because it all looked kind of gross to begin with:
The recipe called for dark chocolate chips, but I used carob chips instead. Have you come across this stuff yet? It’s like chocolate, but naturally a little sweeter, has no caffeine, and is safe for dogs. Talk about a win.
I recently stocked up on grain sweetened carob chips from the co-op, so I added some of them.
This part is my favorite! Drop the pb/ powdered sugar mixture on top of the brownies and swirl until it’s pretty! I also added some more carob chips for good measure.
Bake until carob bubbles and batter pulls away from the edges slightly.
And viola! Warm, fudgy, healthy brownies!
Now if you’ll excuse me I think I may go help myself to another one…
Did I inspire you enough to make some? Let me know if you do! I’d love to hear another person’s take on them 🙂