Who doesn't love brownies? I remember as a child eating fudgy brownies with a glass of milk and thinking nothing on earth could be tastier. But it's been years since I've made brownies. The ever growing list of ingredients on boxed brownie mixes has a tendency to make me avoid making brownies for fear I might grow an extra limb. And the trouble of making them from scratch seems too much with a toddler who is probably unraveling all the toilet paper in the bathroom as I sit here to write this.
But I'm proud to announce brownies are back in my life and without ingredients I can't pronounce or requiring time in the kitchen I just don't have. This recipe is easy to make: throw all the ingredients in a food processor then it's ready to bake. Plus it's grain free, vegan, and all the ingredients are whole foods which is good for me because I have no self control when it comes to dessert. Brownies for breakfast? Why not when it comes to this recipe!
- 1 can black beans, drained and rinsed
- 5 squares dark chocolate, chopped
- 1/4 cup unsweetened applesauce
- 1/3 cup pure dark maple syrup or honey
- 2 tablespoons whole flaxseed meal
- 2 tablespoons olive oil
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp baking powder
- 1 tsp pure vanilla extract
Combine all ingredients in a food processor until well blended. Grease an 11 x 14 baking dish and scoop brownie mixture in. Spread mixture evenly and top with additional dark chocolate chips or chopped walnuts if desired. Baked at 350 for 45 minutes or until center is no longer gooey.
Let brownies set for at least 2 hours before eating. You can eat it straight out of the oven but it will be super gooey if you don't let it set and the flavor gets better the next day. Honestly, I prefer these brownies after they've sat in the fridge overnight because the flavor and consistency is so much better next day. Try it. You won't regret it. And it wouldn't hurt to enjoy them with a warm cup of coffee either.
What's your favorite dessert?
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