Who says you can’t have your brownie and eat it, too? Not this sloth!
I’ve always had a sweet tooth (chocolate, funfetti cake, old fashioned donuts, you name it). Whenever I’m stressed or sleep deprived, my cravings go through the roof. BUT, whenever I bake a batch of real brownies, I will literally eat the entire pan. Since it’s nearly impossible for me to give up sweets all together, I set out to create a healthier fix.
I have to warn you, though, if you want a *real* brownie, eat a freaking brownie! My bb brownies tastes more like a chunk of chocolatey goodness, which works fabulously to curb my 3 pm cravings at work, without ruining my appetite for dinner.
Here is my delicious, gluten/grain/oat-free black bean brownie recipe:
- 1 15-oz can of black beans rinsed and drained*
- 1/2 cup chocolate chips*
- 1/4 cup raw local honey (great for reducing allergy symptoms!)
- 1/4 cup coconut oil
- 1/4 cup walnuts (or almonds, cashews, or omit nuts altogether!)
- 2 tbsp cacao powder
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- Handful of flax seeds
Heat oven to 350 degrees. Take half of the chocolate chips and mix with all ingredients in a food processor. Blend very well, so that the batter becomes a thick paste.
Spread into whatever pan size you like, 8×8 works well. Then sprinkle the rest of the chocolate chips on top! Bake for 15-18 minutes and let cool. After cooling, I usually stick the pan in the fridge overnight, because I love eating them cold at work the next day.
*Since canned foods usually contain tons of unnecessary additives and sodium, I always aim to buy black beans with three ingredients or less
*I use regular chocolate chips, but get vegan chocolate chips if you want!
Your Sweet Tooth Sloth
P.S. After much research on perfecting my gluten free brownie, I came across Chocolate Covered Katie, an awesome blog for healthier dessert recipes! Click here to try her bb brownie recipe.