- Do you crave sweets?
- Does the fact that you crave sweets lead you to have to buy larger pants?
- Are you not willing to give up certain foods/flavors?
- Can you promise me that you will at least try this before making a face?
Ok… now that we have some questions out of the way – I present you with Black Bean Brownies (with the optional topping of Ok-to-Eat Raw Cookie Dough). Now remember, you promised that you would at least hear me out before running away!
My mother’s birthday was last week and she told me “I don’t want anything chocolate because I don’t need it”. Well honestly mom, who “needs” chocolate!? I knew that she was trying to send me the message that she didn’t want something fatty and bad for her. But my mom loves chocolate, and I love experimenting – so I decided to make her some Black Bean Brownies. Although I made the mistake of telling her what they were. She almost refused to taste them at first (she made the face before tasting). Well, after tasting she was pleasantly surprised and even told others that they were safe to try!
Then the leftovers came home and were on the counter. Rich took a brownie and then told me they were really good. I responded with “thanks, they are black bean brownies” which then caused him to go back for a second brownie because he didn’t believe me!
SO – these have all the flavor and texture you want from a (cake-y) brownie without all of the guilt of eating an over-sweet & fatty brownie. Please, take a break from the December Rush and enjoy this tasty treat which won’t ruin your diet!
Black Bean Brownies
- 1 (19 oz) can black beans, drained and thoroughly rinsed
- 3/4 cup sugar
- 1/4 cup cocoa powder
- 1 pinch salt
- 2 eggs
- 1 ripe banana
- 1 tsp vanilla
- 1 tsp instant coffee (optional)
- nuts and chocolate chips as desired
Puree all of the ingredients (except nuts and chocolate chips) in a food processor. Blend thoroughly until well combined and smooth.
Pour batter into a well greased baking dish. (I used a make & take 9 x 5 glass dish) The smaller the dish, the more cakey the outcome. Top with nuts and chocolate chips if desired (or mix them in).
Bake at 350 degrees for 30 minutes or until the top is dry and slightly cracked and the edges have pulled away from the sides of the dish. Toothpick test. Let cool; slice and enjoy. (Lasts exceptionally well covered at room temperature.)
Raw Cookie Dough ‘Dip’
- 1′normal’ can chickpeas, drained
- heaping 1/8 tsp salt
- rounded 1/8 tsp baking soda
- 2 tsp pure vanilla extract
- 1/4 cup nut (peanut or almond) butter – you can get away with using as little as 3 T (PB will give a peanut buttery taste, so you could also sub a bit of oil instead but that will up the calories without the nutrients)
- 2 to 3 T oats (or flaxmeal) (You can omit, but also omit the milk if you do)
- up to 1/4 cup nondairy milk (Start with 1 T, and add more as needed)
- Sweetener – start with 1/4 cup brown sugar and add to your taste – up to 3/4 (remember there will be chips) – for more about sweetening options, check Katie’s suggestions
- 1/3 cup chocolate chips
Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.
AND, I leave you with this, today’s (last) Question of the Day… what goodie will you never be able to give up?