When I go to any of the many health food stores in town and grab something from the prepared food section, I always ask myself why I don't bother to cook and bake more. Then I remember how tiring cooking can be, especially when it's done on sore feet. It's something that I would like to do, though. A few weeks ago, I saw that Chocolate for Breakfast had posted a recipe for brownies made with black beans. It sounds crazy, but I was intrigued. I always like the idea of sneaking healthy ingredients into yummy tasting foods. In fact, about a week ago, I experimented with a chocolate smoothie recipe that contained avocado, spinach and bananas. Yuck, right? Actually, it was totally yummy. So I tweaked the brownie recipe and gave it a shot. For most people, they might be on the overly healthy side, but I liked them. They taste sort of like a cross between brownies and a flowerless chocolate cake, only they are not as decadent.
In this recipe, I used half carob and half cocoa, because my heart valve leak is affected by too much caffeine and taurine. I also used less honey and added some stevia.
Black bean brownies, OMG!
- Beans, black, 1.5 cup (about 1 can drained)
- Coconut Oil, 1/4-1/3 cup
- Cocoa, dry powder, unsweetened 1/4+ cup
- Baking chocolate, 1 square (1 oz) melted
- egg white, fresh, 2 large or 3 small
- Egg, fresh, 1 large
- Vanilla Extract, 1 tsp
- Almonds, 1/3 cup, whole
- Semisweet chocolate, 1/3-1/2 cup large chips
- Honey, 1/3 cup or other sweetener
- pinch salt
Chop almonds in a blender or food processor. Add remaining ingredients except for the chocolate chips and blend until smooth. Stir in chocolate chips and pour into pan. Bake about 35 minutes until done.
(In my case, it serves 6. ha!)