Let me start this post off by saying A.) I don’t think these are “healthy” or a free for all because they have beans in them and B.) I’m not against indulging in REAL full fat style desserts now and then.
Now, since we have that out of the way‚¶. IF I can feed my kids (and myself) yummy, gooey, amazing brownies on a special occasions that have less fat, more fiber and more protein why wouldn’t I do that?!?
These things were amazing! I could have seriously eaten the whole batch myself. Even the dessert indifferent husband ate some and had nothing but good things to say. Of course he changed his tune once I told him how I made them.
However, I also had guests and, well, let’s just say there was only a nibble left on the plate by the end of the BBQ.
I’ve seen this idea around the interweb for some time but when Snack Girl posted it earlier this week I was inspired to give it a whirl.
This will be my go to brownie for any occasion. That’s how much I liked them regardless of the “lighter” aspect. Speaking of, preparing the brownies this way saves 5g of fat but it also ups the fiber and protein by 2 g each. Again, not earth shattering but slightly tipping the scales towards a more balanced nutritional profile and that’s my goal.
Here’s how I made them…
- 1 18oz Brownie Box mix (I used Ghirardelli Chocolate Brownie Mix, Double Chocolate)
- 1 15.5 oz can of Black Beans
- sprinkles (optional)
First drain and rinse the beans. Place beans back into the can and fill with water. The idea here is to replace the salty bean juice with fresh water to reduce the sodium. If you have sodium free beans this step is unnecessary.
Puree the beans and water together. I used my bullet for this. Worked like a charm‚¶
Add the bean puree and brownie mix to large bowl.
Mix well with a spatula until combined.
Taste test. :)
Spray your brownie pan with non stick spray and pour in the batter. I used an 11◊7 glass pyrex.
Top with festive sprinkles if you like.
We were making for a 4th of July BBQ.
Bake for 30 minutes. This may vary based on your pan size and material. They take less time then the package states for traditional eggs/oil. I found 30 minutes to be perfect. A toothpick stuck in came out clear and the top was firm to the touch. If you bake longer they will start to dry out and become more cake like. I went for gooey.
Remove form oven and let cool in pan.
Cut into 16 squares and try to contain yourself‚¶
or him for that matter‚¶
I let him have one before the party as the official taste tester. This was his ruling‚¶
lol Little Bean had one at the party…
He liked them too, as you can see from his chocolate covered little face. :)
|Servings||Amt per Serving|
|16||~ 2 inch brownie|
|165||3.5g||3g||old: 3||new: 4|