Hot Chocolate Cherry Brownie

This is an extreme modification on a Bean Brownie recipe I created. I've increased the protein and reduced the fat while improving the texture. The Bean Brownie was good with icing, although that defeats my goal of creating both good tasting and healthy food. You can play with the cayenne pepper amounts, depending on your personal preference. I'm going to try this recipe gluten free, let you know how it goes. couple of notes: mung beans should be soaked and cooked or you can use caned beans (just drain them first). You might want to use cherry flavoured low fat Greek Yogurt

• Ready In: 55 mins
• Serves: 9

Ingredients

• 2  cups  mung beans
• 1⁄2 cup cocoa powder
• 1⁄2 cup granulated sugar
• 1⁄4 cup whole wheat flour
• 1⁄4 cup  oat flour
• 1⁄4 cup  coconut flour
• 2  teaspoons vanilla
• 1⁄2 teaspoon baking powder
• 1⁄2 cup cherries
• 1⁄2 cup skim milk
• 1⁄4 cup  Greek yogurt
• 2  eggs
• 1⁄2 cup low fat cottage cheese
• 1  teaspoon cayenne pepper

Directions

1. pre heat oven to 350.
2. puree the beans.
3. beat eggs.
4. add beans to wet ingrediants.
5. combine dry ingredients
6. add wet to dry.
7. pour into 8x8 greased pan, bake for 45 minutes.