I don’t think my love for brownies is any secret, nor will it ever end. I’m always on a hunt to create the most delicious recipe for brownies, BUT I also always want for the foods I eat to be nourishing. Kind of hard to do when you think about desserts… Desserts are typically thought of as guilty pleasures but I don’t want to feel guilty (ain’t nobody got time for that!), so I make desserts with a healthy spin. Using real food. Delicious just got healthy!
So here’s a recipe for my new favorite, delicious (but delicate) and pretty darn healthy brownies. Even better when topped with some nice cream or a drizzle of this frosting…
- 3c (or 2 cans) of Red Kidney Beans
- 4T sunflower seed butter (any nut butter will do, but the flavor may change)
- 1c pitted medjool dates
- 1/4c carob powder ( sub cacao powder)
- 1/4c cacao powder (real cacao)
- 1/2c maple syrup
- 1t baking powder
- 1/2t baking powder
- 1/2t lemon juice (vinegar, or acv will work, too)
- 1/2 c blueberries
Preheat your oven to 350º F and line and 8X8 pan with parchment paper. Take all of your ingredients, here’s the easy part, put them in a processor or blender and blend, blend, blend. When your batter is über smooth, pour it into the lined pan and bake for 40 minutes.
When the brownies are done let them cool on the counter for five or ten minutes. Now here’s the hard part, put the pan in the fridge or freezer to set. [If you don’t let the brownies cool, they will fall apart… that’s why they’re delicate]. Once they’ve set, you can now enjoy…. go ahead, enjoy!
Here’s a bit of that drizzle I’d mentioned…