Duel of the Secret Ingredient Brownies (part 1)!
One of the things I miss most is a good brownie. I can go without traditional cake, cookies, and candy. It is a moist, chewy, delicious brownie that I miss the most.
I've tried a few brownie recipes and so far just haven't found that one that tastes like the brownies I used to eat. And I feel like it shouldn't be that hard right? I mean I'm just substituting flour and sugar? Those aren't THAT essential to a brownie recipe...right?
I know, you are thinking I am crazy for wanting a 'real' brownie on this diet. BUT one thing that I have learned on this diet is that you CAN have it as good as it was or used to be...you just have to find substitutes and work-arounds in order to make it good AND good for you! And I think I deserve both of those in my life and will continue on my quest for the best "better for you" brownie!
Now onto the recipes! Thank you to all of you who voted either in person, via email or on Facebook for this recipe to start the duel!
Black Bean Browniesadapted from 101 Cookbooks
1/2 c unsalted butter (melted)
1/2 c vegetable oil
2 c black beans (1 15oz can)
1 c chopped pecans
1 tbsp vanilla extract
1/4 tsp salt
4 large eggs
1/2 c whole wheat pastry flour
3/4 c light agave nectar
1/2 c dark chocolate chips
Preheat the oven to 325 and grease a cake pan (8 x 11). Melt the chocolate and butter in a bowl in the microwave (for 30 second increments, stirring in between). Place the beans, 1/2 c of the pecans, vanilla extract, vegetable oil, and the melted chocolate and butter mixture into the bowl of a large food processor. Blend the mixture for 2 minutes or until smooth (it won't be pretty).