Skinny Girl Brownies

Have you heard of black bean brownies before? The concept is similar to my Super Healthy Snickerdoodle Blondies, using beans as the base of the dessert instead of flour. The beans are miraculously undectatable and make for a much healthier and lighter treat. Love it. The problem is that the recipe for said brownie is also ridiculously difficult to master. I’ve probably made over 15 batches of black bean brownies in the past few weeks and had to trash them all.

The Happy Herbivore has a famed recipe which I tried and hated. Sorry guys but it tasted exactly like bananas and NOT brownies, not to mention the texture was totally weird and undercooked. Not my goal when I’m trying to have a chocolate fudgey square of joy.

Finally, after months of trial and error, I have perfected a perfect black bean brownie recipe that doesn’t taste like god awful bananas or that’s completely raw in the middle once baked. I went a step further and lightened these up as much as poss to bring you the worlds most guilt free brownie ever invented. Eat these for breakfast, lunch and dinner without any worries, period amen. I mean… clearly I have. Just saving the world, one brownie at a time, NBFD.

Skinny Girl Brownies

  • 1 can no salt added black beans, rinsed and drained
  • 1/3 package of Mori Nu Lite Silken Firm Tofu (about 4 oz)
  • 1/4 cup plus 2 tablespoon unsweetened cocoa powder
  • 1/4 cup plus 2 tablespoons Sugar Free Maple Syrup (if you are opposed sub for any other liquid sweetener of your choice)
  • 1 tablespoon raw agave nectar
  • shake of white powdered KAL stevia (obviously adjust this to your sweet preference)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon instant coffee
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons oat flour (I ground oats in my Vitamix to make this)
  • 2 tablespoons Teff flour
  • coconut oil spray

Preheat oven to 350 F. Grease an 8×8 pan with coconut oil spray and set aside.

Combine beans, tofu, cocoa powder, sweeteners, vanilla, cinnamon and instant coffee in a food processor or Vitamix.

Process or blend until smooth, scrapping sides as needed.

Mix together the baking powder, salt and flours in a bowl.

Combine the wet ingredients with the dry.

Pour the batter into your greased pan.

Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.

Let these sit in your refrigerator for at least a few hours before you enjoy. Not sure why but it really makes a difference in the sweetness of these guys once the flavors have melded. Trust me, they will taste so much better.

If you cut these into 16 squares you will have little 5 bite brownies, or you can cut them into 9 and have big papa brownie men. Either way here are the crazy ridic facts on both sized versions:

Nutritional Facts (per 16 brownies): 43 calories, 0.9 g fat, 2.1 g fiber, 1.3 g sugar, 2.4 g protein

Nutritional Facts (per 9 brownies): 77 calories, 1.6 g fat3.8 g fiber, 2.3 g sugar, 4.2 g protein

Shocking. Especially since these deliver on flavor SO much. Dare I say these are the best brownies ever? NBFD.

 

 

 

xoxo

Your Vegan Girlfriend

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11 thoughts on “Skinny Girl Brownies

  1. Awesome recipe, made them as soon as I read them, than promptly shared it with my facebook friends! Thanks for all the great recipes and ideas. Wish I lived closer to California so I could try out some of those amazing sounding Vegan joints.

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  5. Thanks so much! I just tried the Happy Herbivore recipe like you described, and discovered the same results because it tasted more like banana/bean pudding than brownies! Disappointed with them, but will try yours next time.

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