Sunday, May 4, 2014

Brownies {A Healthier Version}

I can not believe the last time I posted here was December 25th of last year. I can't say I haven't posted because there has been a lack of things going on, but rather the contrary.  And, now I wish  I would have posted in the past five months so I could have remembered all that we were up to...I digress, and maybe I can get better at regularly blogging? I suppose only time will tell.

Anyways, tonight, I will share with you a brownie recipe.  I made them this afternoon for a poolside bbq we hosted. They contain no flour, and no butter.  I know, how does life go on without those two things? It actually yielded a lighter, delicious tasting brownie with a lot less guilt.

Don't they look delicious? There is a secret ingredient in them: black beans. Yep, and you can't even taste them.  I dare you to make this for your next get together, or just for tonight, whatever suits your fancy, and see if anyone even picks up on this subtlety.

  • 1 (14 oz) canned low-sodium black beans, rinsed and drained
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1/2 teaspoon oil
  • 1 tablespoon unsweetened almond milk (or dairy, skim)
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of freshly ground coffee or instant coffee (I omitted this because I didn't have it on hand).
  • 1 cup semisweet chocolate chips, divided 


Preheat the oven to 350° F.  Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.

Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined.  Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies. 

Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.  Allow the brownies to cool completely before slicing them into squares.

 Adapted from Skinny Taste


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