Sunday, April 10, 2011

Kitchen Sink Brownies (Everything but..)

I love those small plastic lidded containers that are about 1/4 cup in size. When I have a tablespoon or two of nuts or nut butter, etc; they come in handy. There were about 10 of those containers with something in them. Well, I decided ENOUGH, either empty everything into the trash or use what’s in them. I took them out and thought; hmmm BROWNIES! The recipe is written to include the ingredients from those containers.

I also have another recipe posted: Black Bean Brownie

Kitchen Sink Brownies

1/ 2 cup black and garbanzo beans (mixed), rinsed and drained
5 tbsp cocoa
1 ounce cream cheese
3 ounces unsweetened applesauce
2 tbsp almond butter
2 tbsp oil (canola, grape or olive)
1/2 cup sucralose sweetener
1/2 cups white sugar
1 tsp cinnamon
1/2 tsp vanilla powder or 1 tsp vanilla extract
1/2 tsp ginger
1/2 tsp ground ancho pepper
1/4 cup Coconut Flour
1/4 tsp baking powder (aluminum free)
1/4 tsp guar gum
1 egg
3  to 4 tbsp hot water, if needed
Add Ins
1/4 cup chopped walnuts
1/4 cup miniature chocolate chips
1/4 cup white chocolate chips or chopped white chocolate

Pre heat oven at 350 degrees.

First, place the beans in a food processor with the spices and puree to get rid of any skins

Throw everything else into a food processor and puree until blended. I prefer to pulse everything except the eggs and water in the food processor, then scrape it into a bowl to add egg and any additional hot water if needed. After the batter is smooth enough with any added water, stir in the nuts.

Spray a 9-inch pan with cooking spray and spread the batter into the pan.

Sprinkle the chips evenly over the top of the batter.

Bake for about 25 to 30 minutes or until done.

Cool and cut into 16 squares

Servings: 16
Nutrition Facts (per serving): 138 calories, 7.1g total fat, 2.6g monounsaturated fat, 1.6g polyunsaturated fat, <1g trans fatty acids, 2g saturated fat, 15.2mg cholesterol, 61.8mg sodium, 95.4mg potassium, 17.7g carbohydrates, 2.8g fiber, 14.9g net carbohydrates, ,<1g starch, 6.4g sugar, 3g protein, <1mg iron.

Taste testing

Ummm, pretty good..  Who ate all of the ice cream?

Served up some later with vanilla ice cream - was very good!...

I added the gum just to make sure the brownie wasn't crumbly. Let it cool completely, if you use wheat flour and omit the gum.
Most bean brownies are made using black beans. Garbanzo beans require lots of spice or the brownies will taste ‘beany’.  If you have never had bean brownies, use all black beans, thoroughly rinsed and drained.
Sucralose sweetener is same as Splenda. Feel free to use all sugar. As I was mixing this up, wanted to have a brownie that was not too high calorie and high sugar, so added half sugar and half non-calorie sweetener.

No comments:

Post a Comment