The blogger turns unhealthy recipes into healthy(ier) treats and the first one I tried was the Black Bean Brownies recipe. I ate 3 fresh from the oven then I took the rest to work and they were a hit there too! Check out http://chocolatecoveredkatie.com/!
These brownies aren't chewy like regular brownies, but if you can live with that then you will love this recipe! And they don't have flour in them so they are gluten free.
I didn't take any pictures...I was too busy eating brownies, so check out the link to see Katie's lovely pics. I also adapted her recipe to suit my needs (caffeine free using carob instead) and added dried cranberries.
Black Bean Brownies
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
- 2 tbsp carob powder (or cocoa powder)
- 1/2 cup quick oats (40g)
- 1/4 tsp salt
- 1/3 cup honey (pure maple syrup or agave work too)
- 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase honey to 1/2 cup)
- 1/4 cup coconut or vegetable oil (40g)
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup to 2/3 cup carob chips (115-140g) (or chocolate chips)
- 1/2 cup dried cranberries
Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips and cranberries, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.
