Before you give out, I know we are in May (barely), and I know this is a very late post. I'm soooorrryyy, okay? My training messed me up and I got thrown off and I forgot what day it was and then there was Easter weekend and, and, and...
Enough with the excuses. I beat myself when I do that as I justify skipping a workout so Belly Laughs should be no different. In any case, these brownies are delicious. AND they are pretty good for you! Gluten-free, low(ish) in sugar, high in fiber, and a decent amount of protein to boot. A perfect treat when you are training or just trying to get on track with your nutrition.
Sorry for the lack of story, but I am tired and will be back in full swing after my race next weekend. I think you all will forgive me when you see what May's theme is!!
The Recipe: Black Bean Brownies
~yields 16 brownies
The Bits and Bobs:
1 - 15oz can low sodium black beans (rinsed and drained)
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tbsp unsalted butter, melted
1 tsp vanilla extract
1/4 cup cacao nibs or chocolate chips (optional)
Preheat the oven to 350*F. Grease an 8x8 or 9x9 baking dish with butter or spray and set aside.
In a blender or food processor, blend together the eggs, butter, and rinsed beans until combined and the beans have started to break down. Add the sugar, baking powder, vanilla, and cocoa powder. Blended for another few minutes until completely smooth. If using, add the nibs or chips and stir in with a spoon or spatula.
Bake in the preheated oven for 25-30 minutes, or until the center is set (knife or toothpick comes out clean) and the sides have pulled away from the pan. Allow to cool in the pan before slicing.