Healthy Double Fudge Brownie
It's time for some brownie! A real brownie. Made from real foods. No refined sugar. Packed with protein and absolutely no artificial.
When I bite into one of these - no kidding - I was shocked that it tasted just like the real one, it's even better! Much more chocolates, fudgy and chewy without giving the toothache and too-much-sugar feeling.
This is the kind of brownie you'd go for when you want to indulge, but just wouldn't want to eat the ones full of butter and tons of fat.
And....it's made of red beans! I have seen a lot of brownie recipes that uses black bean, but I figured a red bean brownie would be an interesting alternative (Plus, I already had red beans on hand).
I don't typically use oil in my recipes, but the oil makes the brownie so much more fudgy and crumbly and soft all at the same time. I've had a traumatic experience with baking bean-based cakes. I tried omitting the sugar (used stevia instead) and all the oil and it turned out really really awful.. I guess sometimes some desserts just can't be completely fat-free.
As healthy as they are, these protein-packed brownie aren't exactly the kind of dessert you'd want to have for breakfast, lunch and dinner all day long (OK, maybe just lunch. Afterall, how can you resist more than just a slice?)
Note: I used a smaller pan for the batch pictured because I wanted a thicker brownie
Double Fudge Brownie
Makes 16 cut brownies
Ingredients
1 1/2 cup cooked red beans
1/2 cup honey or maple syrup
1 tsp ground chia seeds
1/4 cup coconut oil
1/2 cup oat flour
3 tbs cocoa powder
1 tbs coconut sugar (optional, omit if you like it less sweet)
2 tbsp vanilla
1/4 tsp salt
1/4 to 1/2 cup chocolate chips
Directions
1. Preheat oven to 175C or 350F
2. Combine honey and chia seeds, let sit for 5 minutes
3. Put cooked red beans, coconut oil and the honey mixture into a blender or food processor and blend until the batter looks smooth and no red bean chunks are left
4. Transfer the batter into a bowl and sift in the remaining ingredients except the chocolate chips until well combined.
5. Add in the chocolate chips to the batter, transfer into and 8 inch pan (or to a muffin tin and make brownie bites!)
6. Top with more chocolate chips and sprinkle with coconut sugar if desired.
7. Bake for 15-20 minutes, let cool completely before slicing.
Vegan. Gluten Free.
