Who knew that December 8th (this Thursday) was National Brownie Day?! Well it is! So while you are in the spirit of holiday baking, why not add brownies to the mix of goodies?. Yet since there are so many sweets running around, tempting us to over indulge, why not make brownies that give a little extra nutrition?
There are lots of creative brownie recipes out there but I have included two potentials that add lower glycemic sugars, higher fiber, and little bit of protein and iron! This means that your sugar should not spike as high AND your body is receiving more nutrition. Regular refined sugar depletes the body of nutrients so take this opportunity to take back a some goodness for you body!
The first recipe are from the Blogger Chocolate Covered Katie. Their secret ingredient is black beans but don’t worry, you wont be able to tell! the beans give it the extra fiber, protein and iron. They require ingredients that you will likely already have in your pantry. (They can be gluten free if GF oats are used)
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
- 2 tbsp cocoa powder (10g)
- 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
- 1/4 tsp salt
- 1/3 cup pure maple syrup or agave (or honey, but not for strict vegans.) (75g)
- pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
- 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
- optional: more chips, for presentation
Preheat oven to 350 F.
Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)
Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top.
Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies.
The second recipe is Alison’s Wheat Free Brownies made with Coconut flour, another superstar when it comes to fiber and some protein. These are Gluten Free and Grain free.
1/3 cup butter or buttery spread
½ cup Cocoa powder
6 eggs or egg substitute
1 cup Sugar
½ tsp Vanilla
½ cup Coconut Flour, sifted
1 cup Chocolate chips (optional)
- Preheat the oven to 350 degrees.
- In a medium saucepan over low heat, blend butter and cocoa powder.
- Remove from heat and let cool.
- In a separate bowl, mix the eggs, sugar and vanilla.
- Blend this into the cocoa mixture.
- Stir in the coconut flour until the batter is no longer lumpy.
- Add the chocolate chips, if desired.
- Bake in pre-greased 8×8 baking pan for about 30-35 minutes.
Total Time: 15m
Yield: 9-12 brownies
And Finally, here are some links to yet another BROWNIES Ultra Fudgy by Oh She Glows (these may really interest my Vegan friends).
Enjoy your brownie this Thursday! Cheers to a healthier and joy-filled season!