Easter Brownies With A Healthy Twist
I’ve been having a lot of fun testing strange recipes lately and for the past few weeks I’ve been dying to try black bean brownies. With Easter coming up this weekend, I thought it would be the perfect chance to bake some healthy treats. I used ingredients and instructions from this pin but swapped the chocolate chips for M&M’s Milk Chocolate Speckled Eggs. The spring-like colours look so cute sprinkled on top, the hard coating provides a nice crunch and the chocolate centres add even more sweetness to the brownies.
You would never guess that these are packed with protein thanks to…black beans! Despite being thinner than typical brownies and less cake-y, they are just as rich, gooey and delicious. I know it sounds disgusting for the bulk of this batter to be made up of something that is normally savoury, but I promise the beans are not noticeable. Your Easter dinner guests are sure to be fooled and your vegan friends will be happy!
The recipe is also easy and clean-up friendly. Each ingredient can be tossed into a blender – or food processor (unfortunately something I don’t have) – and whizzed until smooth. I put my chocolate eggs into a ziplock bag and used a rolling pin to smash them into smaller pieces. I mixed 1/2 a cup in with the batter before pouring it into a 9×9 baking pan and baking at 350 degrees. After roughly 10 minutes, I decided to remove the pan and sprinkle the top with more chocolate before baking for another three minutes. This ensured the colours stayed vibrant and didn’t melt away.
Although seriously good, my only complaint is that these brownies are far too thin. Next time I would double the recipe in an effort to make them a little thicker. Otherwise, I can’t see myself making regular or boxed brownies anytime soon…
1 1/2 cups black beans (rinsed and strained)
1/2 cup quick oats
1/4 cup coconut oil
1/3 cup real maple syrup
2 tbsp sugar
2 tbsp cocoa powder
2 tsp pure vanilla extract
1/2 tsp baking powder
Pinch of salt
“Hoppy” Easter ya’ll!