Ingredients
1 can black beans, or 1 1/2 cups cooked
2 tbsp cocoa powder
1/2 cup quick oats
1/4 tsp salt
1/3 cup pure maple syrup, agave, or honey
pinch uncut stevia OR increase maple syrup to 1/2 cup
1/4 cup coconut or veg oil, or 1/3 cup peanut butter
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup to 2/3 cup chocolate chips – not optional, omit at own risk
1/4 cup nut butter of choice, or more as desired
Directions
1. Preheat oven to 350 F.
2. Line an 8×8 pan with parchment.
3. Drain and rinse the beans very well, and pat dry.
4. Combine all ingredients (except chips and 1/4 cup nut butter) 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 taste will be much better in a food processor).
5. Stir in the chips, then pour into a greased 8×8 pan.
6. Gently warm the nut butter until it is easily stir-able, then drop spoonfuls onto the batter and swirl with a spoon. You can also sprinkle some chocolate chips on top for presentation.
7. Bake on the center rack 14 minutes – let the still-undercooked brownies cool 10 minutes, then refrigerate overnight, during which time they firm up considerably and also taste much sweeter and richer!
Notes
This recipe is from here.
The brownies are not the fluffy cakey kind (since there are no eggs), and instead rather heavy and fudgy.
Warm the peanut butter topping while the batter is still in the food processor, as otherwise the battery sets and is too thick to mix in the peanut butter. If it sets, though, that's okay, you can just drizzle the peanut butter on top.
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