Wednesday, February 22, 2017

Great Northern Brownies

I like this version of bean-based brownies better than the black bean versions out there. Great Northern beans are very subtle and less noticeable than black beans or chick peas. Even cannellini beans have a stronger flavor.

These brownies are a bit cake-like, almost like a breakfast quick bread, but have a slightly fudgy texture. I used a little less cocoa powder than usual which gives them a light fruity cocoa flavor that blends well with the molasses and spices. You can use more and omit the spices if you want them to be more assertively chocolate.

Wet Ingredients
1 Can Great Northern Beans, rinsed very well and drained (1.75 cups cooked from dried and drained)
2 Eggs
1/4 Cup Molasses (this is a minimum amount, you might start with a bit more to make them sweeter first time around)
1/2 Cup Plain Nonfat Greek Yogurt (or use vanilla flavored sweetened yogurt to make them sweeter instead of more molasses above)
2 Tbsp Coconut Oil, melted (or butter)
1/4 tsp salt (omit if using salted butter above)
1 tsp Vanilla Extract

Dry Ingredients
1/2 cup Flour (I used oat flour, but white flour would work too)
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp ginger
1 tsp cinnamon (ceylon if you can get it)
1/4 nutmeg
pinch cloves or allspice

Heat oven to 350 and grease an 8*8 cake pan or similar size.

Add the wet ingredients to the bowl of a large food processor. Puree them until very smooth.

Meanwhile sift and whisk together the dry ingredients. Add them to the wet ingredients with the processor off, using a spatula to incorporate them to avoid a powdery mess. Process until smooth.

Pour batter into cake pan and bake for 20 minutes or until a knife inserted in the center comes out clean.

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