Better BrowniesPosted: March 27, 2011
I was going to make the post title “black bean brownies” but didn’t want to scare anyone off. I swear these are really delicious and they also happen to be not so bad for you. Do they taste like they came out of a Betty Crocker box? No. But they are chewy and chocolately and for those that appreciate real, healthy food, they will be a hit. They are adapted from a recipe on one of my favorite healthy eating blogs – Foodie Fresh. I am not a huge baker due to lack of self control around the goodies. That said, these brownies looked so good and had a legit ingredient list so I had to give them a shot even if they are a “sometimes food” a la sesame street. These treats are a recipe that totally enforces my belief that if we just take the time to substitute healthier ingredients, our favorites foods can be nutritious as well as delicious.Why are these brownies better for you? Well thank you for asking:
- No butter or oil – the black beans take care of necessary chewy gooey
- Whole wheat flour instead of refined white – refined carbs = jiggle
- High fiber and even some protein – thank you beans and pecans
- No refined white sugar – again jiggle . Maple syrup is a great natural and unrefined sugar substitute
Pecan Black Bean Brownies
1 1/2 Cups Whole Wheat Pastry Flour
1 1/2 Cups Unsweetened Bakers Cocoa Powder
1 Cup Chopped Pecan
1 Tsp Baking Powder
2 Tsp Ground Espresso Beans
1 Can Organic Black Beans
1 Tsp Vanilla Extract
1 1/2 Cup Maple Syrup
1 1/4 Cup Almond Milk
Preheat oven to 350 degrees and grease a 9 x 13 baking dish.
Mix dry ingredients in a large bowl.
Drain and thoroughly rinse beans in a colander. Return to their can and cover with fresh water. Blend or process the beans and water until totally smooth with no bean bits left at all.
Add beans to dry ingredients and mix well. Add maple syrup, almond milk and vanilla extract and mix well. Fold in pecans. Pour batter into dish and bake for 30 minutes. Allow to cool before cutting.