Whoa guys, whoa, has it been a minute. It's been a busy last few months, both professionally and personally, and at the same time, I've really just wanted to relax, enjoy the summer, and quite honestly just do nothing. I think sometimes when we go go go for so long, we end up crashing - and while I wouldn't say I've crashed, I'm definitely taking advantage of the quiet time, lack of house renovations, and that its summer in Newport before it gets wildly busy with the start of fall travel season for work again.
I've done a few variations of black bean brownies before, but these I think are the best I've done yet. Topping them also with some marshmallows (or in this case, smashmellow cinnamon churro marshmallows. They are pretty insane. And maybe the easiest of the desserts that I love to make. I also love these because they are based with black beans - giving a ton of extra protein to a normally not so healthy desert.
Its as simple as this: throw all of the ingredients except the marshmallows and chocolate chips into a food processor, (wet first, then add the dry) and blend until completely smooth - about 3-5 minutes. Once blended, you can stir in chocolate chunks or chips and then pour into your baking pan. Sometimes I'll top with chopped up marshmallows, and other times I'll drizzle peanut butter, chopped nuts or dried fruit. Bake at 400 for about 15 minutes until a knife comes out cleanly.
The 15 Minute Brownie
Prep Time: 3 minutes
Cook Time: 15 minutes
Ingredients
1 can black beans
1/2 cup almond milk
2 eggs
1 tablespoon vanilla
2 tablespoons maple syrup
3 tablespoons coconut butter
1/2 cup GF flour
2/3 cup cacao powder
1/2 teaspoon salt,
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chocolate chips
Directions
Preheat oven to 400 degrees and grease an 8x8" pan.
Place all wet ingredients into a food processor. Blend until smooth. Then add in dry and blend until mixed thoroughly.
Mix in chocolate chips, and pour into pan. Top with your favorite toppings - Marshmallows, dried fruit, nuts, peanut butter drizzle and more. Bake for 15 minutes, and let cool before cutting.
xx
Rita
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