Prep 15 mins
Cook 30 mins
A brownie recipe that's healthy! Posting for future use. I found this recipe on the Rachael Ray show. I thought this brownies were soft cake like brownies with a great chocolate flavor. When I made these I used prune and apple baby food. I used Splenda sugar blend for the sugar. I doubled the recipe and split between 2 8x11"-inch pans. My brownies did take another 10-15 minutes. As the reviewer said these are fragile as I found when being cut they would crumble and they all weren't good for taking to a party as I did. No one knew these had beans in them and my family thought they were really good. I was so surprised how these looked just like regular brownies.
- 425.24 g black beans
- 3 eggs, divided
- 59.16 ml butter, plus additional
- butter, for greasing the pan
- 4.92 ml vanilla extract
- 63.78 g prune baby food
- 473.18 ml sugar
- 44.37 ml flour
- 177.44 ml cocoa
- Preheat oven to 350°F.
- Rinse beans thoroughly and shake off any excess water. Blend beans and one egg in a food processor until the mixture is completely smooth.
- Melt the butter in a mixing bowl in the microwave. To the butter, add bean and egg mixture, the remaining two eggs, vanilla and baby prunes, and mix thoroughly. Add sugar, flour and cocoa to the bowl; stir to combine.
- Bake in buttered 9x13 pan for approximately 30 minutes, or until a knife inserted in the center comes out clean.
These are pretty good--my hubby and kids haven't tried them yet, but they are moist, tender and chocolatey. They turned out a little fragile with a soft texture. I did make a couple adjustments: I didn't have prune baby food, so I substituted 1/4 c. vanilla yogurt and I cut the sugar back to 1.5 cups because I don't like things so sweet. All in all, they seem like a good treat and great way to sneak some fiber in. I'm hoping my kids gobble them up!