One of the first blog posts I ever published was this recipe. I had just finished taking a food science class as part of my undergrad Nutrition program. I have always had a relentless sweet tooth and my nutrition coursework inspired me to find alternative and more healthy dessert options.
Last night, I dusted off this recipe and made them for the first time for Andrew. I was reminded of how easy and delicious they are. These brownies are chocolatey and decadent, but packed with protein and fiber. Too good not to reshare. In my original recipe I used sugar, but last night I swapped for truvia and you cannot tell even the slightest difference. I hope you enjoy these as much as we do.
What you’ll need:
- A blender
- 9X9 pan
- 1, 15 oz can of black beans
- 2 eggs
- 1/3 cup milk
- 1/3 cup + 2 tablespoons unsweetened cocoa powder
- 1 tsp vanilla
- Pinch salt
- 1 scant tbsp coconut oil
- 2 tsp instant espresso powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tbsp Truvia
- 1/3 cup + handful for top chocolate chips (I used dark chocolate, but feel free to use whatever chocolate you prefer)
What to do:
- Preheat oven to 350 degrees
- Add all ingredients, except chocolate chips to a blender
- Blend
- Spray 9×9 glass baking dish with nonstick spray
- Fold in chocolate chips, save a handful to sprinkle on the top
- Pour batter into baking dish
- Sprinkle remaining chocolate chips on top
- Bake for 30-35 minutes or until a toothpick comes out of brownies clean
- Let cool
- Cut & serve!
I hope you guys like this recipe & give it a try!
Always,
