With that intro.... I'd like to share an interesting dessert that I made today. This one is in keeping with my other New Year's resolution, which is to eat healthier (bet you never heard that one before, huh?) As a chocoholic, I am always looking for ways to lessen the carbs, reduce the sugar and/or fat in desserts. This recipe does that and also packs a protein punch; plus, they are gluten free.
My "Bean Good Fudgey Brownies" have a "secret" ingredient in them. I guess as soon as you read the first ingredient in the recipe, the secret will be out! Now, when you make these for your family, friends, and co-workers, you can keep the ingredient a secret or see if they can guess what it is. My husband just tasted them and said, "Mmmmm, I like them!" (I think I'll keep the ingredient a secret).
Bean Good Fudgey Brownies (Makes 16)
- 1 can (16 oz) Black Beans (you can also use Garbanzo Beans or Navy Beans)
- ¼ cup maple syrup (you can also use agave nectar or honey)
- 3 Tbsp natural peanut butter
- ¼ cup light brown sugar
- ¼ cup oat bran
- ¾ tsp baking powder
- 1/8 tsp baking soda
- 4 Tbsp cocoa powder
- 1 tsp vanilla
- 1 tsp honey
- 1 ripe banana
- ¼ cup Egg Beaters (or 1 egg)
- ¼ cup Chocolate Chips or Carob Chips (optional)
- Preheat oven to 350oF. Lightly coat 8×8 pan with PAM® cooking spray.
- Rinse beans in water and drain.
- Blend garbanzo beans, maple syrup, and peanut butter in a food processor until smooth.
- Add remaining ingredients and process until smooth.
- Stir in ¼ cup chocolate or carob chips (if using).
- Spread batter in pan and bake for 25-27 minutes.
- Cool slightly and then cut into squares.