As I’ve worked on my health, I’ve done a pretty good job of not over-indulging and saying no when I didn’t feel the food served me well. Eliminating (now limiting) gluten and dairy made that a lot easier, but I love making healthier versions of desserts and having my family or friends try them. And the best part is I don’t usually tell them until after they’ve tried it, because I want their unbiased opinion! I’ve been doing it for a few years now, so they pretty much expect it’s going to be “non-traditional” at this point. LOL
When I came across this recipe twist, I had to try it because I always think I’m not a big brownie eater, or chocolate ice cream for that matter, but when I have a bite of either I always think it tastes sooo good and I wonder why I think that! I mean, it’s not necessarily a bad thing, because having a few sweet treats that I can say no to, or not crave, isn’t a bad thing. But don’t worry, I have plenty that I do like, and I’m not depriving myself. 😉
Hot Chocolate Brownies (surprise)
Preheat the oven to 350 degrees F and lightly grease an 8 x 8-inch pan, or similarly sized pan.
Pulse/Chop in food processor:
One 15-ounce can of black beans, drained and rinsed (SURPRISE!)
Add the remaining ingredients and process until smooth and creamy:
½ cup natural peanut butter
1 tsp baking powder
¼ cup almond flour
1 tsp ground cinnamon
¼ cup chocolate plant-based protein powder or cocoa powder
1 tsp vanilla extract
½ cup 100% maple syrup
½ tsp baking soda
1 Tbsp avocado or olive oil
¼ tsp salt
1 Tbsp apple cider vinegar
1 tsp baking powder
¼ tsp cayenne pepper (optional)
Remove the lid and stir in:
½ cup dairy free chocolate chips
Spread batter into prepared dish and sprinkle additional chocolate chips (¼ cup) on top if desired. Bake for 30 minutes or until a toothpick inserted comes out clean. Cool, cut, and enjoy!
Servings: 9-15 depending on pan and cut sizes.
10g Fat 21g Carbohydrates 6g Protein 3.5g Fiber 12.6g Sugar
Macros, Fiber, and Sugar are based on 15 squares and Shakeology for protein powder.
This recipe is a modified version of Mexican Hot Chocolate Brownies from the Fiber Fueled cookbook.
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