Some of the oddest mixture of ingredients I have seen in a long time. Who ever thought that black beans and avocado could be put in brownies? I grew up with the cheapest brownie mix possible (do you remember Aldi?) I am always an advocate for a different kind of recipe. One that has little to no white sugar (this one does not fit that bill as it has dark brown sugar) but that also uses ingredients that are good for you, but you might not think about them going into a dessert. Chris made them last night, and they are not bad. His only complaint was that he cooked them too long. The recipe says to bake for 25-35 minutes, and he baked them for 25 minutes, and he felt they were too cakey and he should have baked for 20 minutes, so beware.
Only caveat: they are dark, almost black brownies. Most likely the black beans. Makes for an interesting conversation.
2/3 cup unsweetened cocoa powder (important to use a VERY good quality powder!)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup dark brown sugar
1/3 cup chocolate chips of choice, plus 2 tablespoons for topping
Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan.
Place all ingredients besides chocolate chips into blender or food processor. Process or puree until ingredients form a smooth batter. If the batter is WAY too thick and won’t process then add in a teaspoon or two of water. This batter needs to be very thick in order to produce fudgy brownies. Add in 1/3 cup chocolate chips and fold into batter.
Pour batter into prepared pan, sprinkle with 2 tablespoons of remaining chocolate chips. You can also fold in nuts or swirl in peanut butter. Bake for 25-35 minutes or until knife inserted in center comes out somewhat clean and top of the brownies begin to crack.
Cool pan completely on wire rack then cut into 12 delicious squares.
ORIGINAL RECIPE NOTES:
_Vegan version: Use vegan chocolate chip and sub a flax egg for the egg and egg whites.
_These brownies are best once they have cooled. Try them right out of the fridge.
I love finding a dessert recipe that is free of white sugar and is mostly good for you. Oh, and of course that tastes good. We recently found a recipe that has three ingredients. Chocolate chips, coconut milk and coconut oil. That is it. Hard to believe, but they are oh so good and of course rich too. With just the two of us, we split the recipe in half (below is the full recipe). Even then it took us a few days to finish them. We topped a few with shredded coconut, a few others with coarse salt, and left some plain. My favorite was the coarse salt. It added just the needed amount of salt to cut the richness.
3 cups semisweet chocolate chips (dairy free, if needed)
3/4 cup full-fat coconut milk
2 tablespoons coconut oil
Place the chocolate chips in a large bowl.
Combine the coconut milk and coconut oil in a small pan, and bring to a boil, whisking occasionally to ensure the coconut oil melts fully, and the milk warms evenly.
Pour the hot coconut milk/oil mixture over the chips, and let sit for 2 minutes. Whisk until totally smooth.
Line a mini muffin pan with liners, and grease liberally. Fill each liner to the top (a heaping tablespoon of the chocolate).
Sprinkle sea salt on top (or any of the other toppings listed below). If using caramel, drizzle 1/2 teaspoon on each fudge bite, and use a toothpick to swirl.
Freeze (1 hour) or refrigerate (2-3 hours) until set.
You can store your finished fudge bites in the fridge or freezer. As you may guess, storing them in the fridge makes them a little softer, and the freezer makes them slightly firmer. They never freeze. They will melt if left out on the countertop.
The chocolate chips are key to the quality of the fudge, so use Ghirardelli or Guittard (if not vegan), or Enjoy Life (if vegan).
On Sunday we caught up on a long list of items to do around the house. I went for a run, then we snuggled on the couch to fast forward through the Oscars. We paused our DVR to do laundry, and while I usually am the baker in this house, Chris decided to make these easy peasy cookies I found in a Martha Stewart magazine. They only have five ingredients:
Five Ingredient Chocolate Chip Cookies (from MarthaStewart.com)
Active Time: 10 min.
Total Time: 25 min.
1 cup almond butter
1 cup semisweet chocolate chips
1/2 cup packed light-brown sugar
2 large eggs
1/2 teaspoon coarse salt
1. Preheat oven to 350 degrees. In a bowl, stir together almond butter, chocolate chips, sugar, eggs, and salt until a dough forms.
2. Place 1-tablespoon mounds of dough 1-inch apart on parchment-lined baking sheets. Bake cookies until puffed and tops are set, about 10 minutes.
3. Transfer to a wire rack; let cool. Cookies can be stored in an airtight container up to 3 days.
Easy peasy right? They were actually quite good. On the gooey side, but I love that they have no flour, contain almond butter, and the only thing that is really bad for you is the 1/2 cup of brown sugar. What is not to love? Plus they only make 30 (2.5 dozen) so that means you do not have to eat through a few dozen cookies.