PBBB Brownies
Disclaimer: Two of the B's in PBBB Brownies stand for...black beans. I'm fully aware that nobody is going to be racing into their kitchens with mouths watering to try this recipe. I'm also aware that I have been eating a refined sugar-free diet for over 8 weeks which is probably part of the reason why I LOVE these brownies. My tastes have changed and a white sugar, white flour, buttery, oily brownie no-longer appeals to me. However, I do believe that if you have even the tiniest inkling to better your health, you will appreciate this recipe for its decadence as well as its nutrition.
All disclaimers aside, these brownies are awesome. They are a dense chocolatey, peanut buttery (healthy) treat! I have adapted the recipe from Dr. Fuhrman's Black Bean Brownies that he shared on the Dr. Oz show. The original recipe is too sweet for me (hard to believe) and was lacking in the PB department. If you check out the original recipe at the link above, please note that Dr. Oz's website cheated and used a traditional brownie for the picture. Your PBBB Brownies will look a little different and treat your body a lot better than the one pictured.
Peanut Butter Black Bean Brownies
Makes one 8" Square Pan of Thin Brownies
Ingredients:
1 Can No or Low-Sodium Black Beans, drained and rinsed
8 Medjool Dates, pitted
4T Natural Peanut Butter (the only ingredient should be peanuts)
1t Vanilla
1/2 C Pure, Unsweetened Cocoa or Cacao Powder
1T Ground Flaxseed
Optional Toppings: Strawberries, Raspberries, Nuts, More Peanut Butter, Vegan Chocolate Chips (the chips will make these brownies non-nutritarian because they contain sugar, but are a drool-worthy occasional treat)
Directions:
Pre-heat oven to 200 degrees, line an 8x8 pan with parchment paper.
Add the Black Beans, Dates, Peanut Butter and Vanilla to a Food Processor and blend until fully combined and smooth. IMPORTANT: A low to medium powered blender will not work. This is a very thick dough that requires a food processor or high powered blender like a Vita-Mix.
Take a moment to smell the concoction that was just blended. The scent of vanilla spiked PB should be wafting out of your food processor. It gets me every time. SO GOOD!
Add the cocoa powder and flaxseed to the food processor, blend until combined with the dough.
Press the dough into the parchment-lined pan. The dough will not be viscous. You will need to play with it a bit to evenly distribute it in the pan.
If adding nuts or vegan chocolate chips, press them into the top of the dough.
Bake for 1 1/2 hours. I will sometimes do an additional 10 minutes to get the edges nice and crispy.
Once cooled, serve with optional toppings and enjoy!
Notes: These brownies taste great whether hot or cold. They freeze very well. I normally cut the brownies into squares, enjoy one, then freeze the rest to avoid scarfing the whole pan.
All disclaimers aside, these brownies are awesome. They are a dense chocolatey, peanut buttery (healthy) treat! I have adapted the recipe from Dr. Fuhrman's Black Bean Brownies that he shared on the Dr. Oz show. The original recipe is too sweet for me (hard to believe) and was lacking in the PB department. If you check out the original recipe at the link above, please note that Dr. Oz's website cheated and used a traditional brownie for the picture. Your PBBB Brownies will look a little different and treat your body a lot better than the one pictured.
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| PBBB Brownie served with Blueberry Banana Icecream and Almond Chocolate Mousse |
Peanut Butter Black Bean Brownies
Makes one 8" Square Pan of Thin Brownies
Ingredients:
1 Can No or Low-Sodium Black Beans, drained and rinsed
8 Medjool Dates, pitted
4T Natural Peanut Butter (the only ingredient should be peanuts)
1t Vanilla
1/2 C Pure, Unsweetened Cocoa or Cacao Powder
1T Ground Flaxseed
Optional Toppings: Strawberries, Raspberries, Nuts, More Peanut Butter, Vegan Chocolate Chips (the chips will make these brownies non-nutritarian because they contain sugar, but are a drool-worthy occasional treat)
Directions:
Pre-heat oven to 200 degrees, line an 8x8 pan with parchment paper.
Add the Black Beans, Dates, Peanut Butter and Vanilla to a Food Processor and blend until fully combined and smooth. IMPORTANT: A low to medium powered blender will not work. This is a very thick dough that requires a food processor or high powered blender like a Vita-Mix.
Take a moment to smell the concoction that was just blended. The scent of vanilla spiked PB should be wafting out of your food processor. It gets me every time. SO GOOD!
Add the cocoa powder and flaxseed to the food processor, blend until combined with the dough.
Press the dough into the parchment-lined pan. The dough will not be viscous. You will need to play with it a bit to evenly distribute it in the pan.
If adding nuts or vegan chocolate chips, press them into the top of the dough.
Bake for 1 1/2 hours. I will sometimes do an additional 10 minutes to get the edges nice and crispy.
Once cooled, serve with optional toppings and enjoy!
Notes: These brownies taste great whether hot or cold. They freeze very well. I normally cut the brownies into squares, enjoy one, then freeze the rest to avoid scarfing the whole pan.
I ate about a dozen of these things that kate made. She served them with some fresh strawberries. Very delicious. I am going to make the yummy oat bars in Eat to Live this week.
ReplyDeleteYum! Can't wait to hear how the oat bars turn out!!!
ReplyDeleteDo you have a recipe for the mousse and blueberry soft serve that you served the brownie with?
ReplyDelete