Healthy brownies. Really? That don’t taste like cardboard? Um, yes. These are rich and not entirely sweet (over the top), there’s also no flour so the light airy taste just isn’t there. That’s not a bad thing! They’re good, really. They’re not like fudge although in the photo they look very dense – I don’t know how to explain this, you’ll just have to try them. My kids loved them and they have no idea they’re healthy. All they saw was chocolate and heard me say brownies – done deal.
You’ll need: Eggs, garbanzo beans, mint (optional), agava nectar (or maple syrup, honey – some natural sweetener AND SPLENDA IS NOT THAT SWEETENER!), baking powder, chocolate chips.
I have a problem with splenda. Please forgive me.
Staty by melting your chocolate – you can do this however you normally would – I use a double boiler but I used this makeshift one because most people either don’t have a real one or don’t know what they are. All you need is a heavy sauce pan 1/2 full of water and a heat resistant bowl to set on top of that pot. The steam will do the work without burning the chocolate.
While those are working on melting – throw your beans, eggs and mint into a blender to mix up.
Check the chocolate – it should be well on it’s way to melting.
Then add your baking powder and agave nectar to the mix, blend it up.
Chocolate melted? Awesome, add that to the mix too!
Put it in a greased 9X9 or 8X8 pan.
Bake and then let cool in fridge …
Cut and serve!
Then please ask a little taste tester to try them out.
Prep Time: 10 minutes Cooking Time: 45 minutes
Yields: 8-12 brownies
1 ½ cups dark chocolate chips or carob semisweet chips (I use Ghiradelli’s 60% cocoa)
2 cups garbanzo beans, drained and rinsed
2/3 cup agave nectar or ¾ cup brown rice syrup
½ teaspoon baking powder
Optional, blend in some mint leaves
1. Melt chips slightly. You can place them in a heat resistant bowl on top of a boiling pot of water until melted.
2. In blender or food processor, combine beans and eggs. (and mint!)
3. Add sweetener, baking powder, and chips. Process until smooth.
4. Pour batter into 8×8 or 9×9 inch pan.
5. Bake at 350 degrees for 45 minutes.
6. Allow to cool in fridge, cut and serve.