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Save me from this addictive pan of brownies and counter-productive acronyms! Mostly the brownies though. It’s not enough that they have to be so ridiculously delicious; it’s that I know they’re healthy, too, that weakens my resolve to eat a reasonable portion.
The Evidence ^^
I know that if I had to choose my favorite dessert, it would be a toss-up between ice cream and brownies. They both top the charts in decadence and flavor. Unfortunately, both of those are also usually top in bad fats, refined sugar, and empty calories.
Luckily, by reading blogs and talking with foodie friends over the last few years, I have come across a lot of delightfully effective tricks for replacing bad fats with good ones, refined for natural sweetness, and empty for nutritious calories in many of my favorite goodies.
Some of these tricks are so simple they seem hard to believe.
Case in point: One ingredient banana ice cream.
- Step one: Blend frozen banana.
- Step two: Eat like ice cream.
One of my friends told me about that trick in college, and I didn’t believe her until I tried it myself. Then suddenly banana ice cream gained a lot of points over brownies.
Brownies clearly needed to up their game. This recipe is the fairy godmother that transformed them from a superficial temptress, only pleasing to the taste, into a superhero of epic culinary and nutritionally-dense proportions. So when I tell you these brownies shall fulfill all of your fudgy brownie desires, without a hint of the bad stuff – and are made with beans – you’ll just have to try it to believe it.
I first fell in love with Chickpea Blondies when I gave the recipe by Chocolate Covered Katie a chance, out of curiosity.
Delicious, delicious curiosity.
Soon to follow was her Black Bean Brownies, and I never bought a boxed mix again! This recipe is a combination/adaptation of her recipe and one from The Happy Herbivore.
SuperFood SuperFudge Brownies
- 1 15 oz can black beans, drained and rinsed
- About 2 small ripe or overripe bananas
- 1/3 cup agave nectar or honey
- ½ cup unsweetened cocoa powder
- 1 T. ground cinnamon
- 2-3 tsp. instant coffee powder
- 1 ½ T. natural peanut butter (w/ no high fructose corn syrup or other additives)
- 1 tsp. vanilla extract
- ¼ cup ground flaxseed (or oats)
- Chocolate chips
Preheat oven to 350 degrees F.
Spray a square baking pan with a heart-healthy oil like canola and set aside.
In a food processor, blend all ingredients except chocolate chips very well, scraping sides down partway through.
If you have giant chocolate chips, like the ones I happened to have, you may want to give them a few pulses with the mix towards the end as well. I really liked the effect of the different size bits of chocolate in the brownies!
Scoop mixture (with mixed in chocolate chips if not blended beforehand) into the baking pan, and smooth evenly across the top.
Bake for 25-30 minutes, or until the top of the brownies is slightly cracked, and seems semi-firm to the touch in the center. It will solidify more as it cools down.
Cool completely before cutting.
And if the recipe says to wait, I always wait… five seconds before diving in.
Try not to burn your mouth.
Makes 16 servings. One serving if you’re not careful. ;)
Let me know what you think if you try this. I always love to hear what variations or additions others try as well!
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