I love brownies. You will likely see many brownies at spabettie. These are some of the most intensely chocolatey brownies I have ever had, and knowing they are full of good-for-you fiber makes them more yum. I store them in the refrigerator, which somehow makes them Even More Yum. Outrageous.
1 can black beans, rinsed
3 tablespoons butter, melted
3/4 cup sugar
3 eggs
1/2 cup cocoa powder
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 cup mini chocolate chips
to frost: 1/2 cup mini chocolate chips
1/2 tablespoon butter
Aside from the chocolate chips, I blend all ingredients in my food processor:
Puree black beans. Add eggs, oil + vanilla, blend. Add sugar + cocoa powder, process. Stir in 1/2 cup chocolate chips. Transfer batter to a prepared (buttered, what-have-you…) 9×9 pan, bake 30-35 minutes @ 350.
After brownies have cooled, melt 1/2 cup chocolate chips + 1/2 tablespoon butter. Spread over brownies, cool in refrigerator.
This is already gluten free, and is easily made vegan. I swapped the oil + butter with Earth Balance, Ener-G egg replacer for egg, and while I could not find mini chips, I used vegan regular size.
Have a delicious day, don’t forget dessert!
{ 5 comments… read them below or add one }
SQUEE, my first post !
SQUEEEEEEEEEEEE!
heee!! you found it… these are SO good – it’s so funny, I got this recipe from my mom (she adapted from the newspaper!) and we made them for years before I ever had a blog. I have always taken photos of food (well, years before blogging!) and I made these one day and took photos – I just thought, let’s start a blog!
and also – I know YOU like beans, but some do not (especially in desserts). THIS recipe is extra good because of the chocolate on top – adds the sweet and masks any beany – ness… then I store them in the fridge so the chocolate top hardens. YUM !
Ya-hum! Fiber and protein AND chocolate…oh my.
{ 2 trackbacks }