There are many different variations on this recipe, but compared to usual brownie recipes, these are lower in fat. If you know of someone who has a sweet tooth, bake these for them but don’t tell them your secret ingredient! They won’t know the difference.
- ⅔ cup carob, cocoa, or cacao powder (add 2 Tbsp extra powder for super fudgy texture) [Note: cacao powder is your healthiest option because of its antioxidant content]
- ⅓ cup garbanzo bean flour (you can also try brown rice or all-purpose flour)
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp xanthan gum
- ½ cup carob, or semi-sweet, or vegan chocolate chips
- 1 can 15 oz black beans drained and rinsed
- ¼ cup vegetable oil (olive or coconut oil)
- ½ cup agave/honey or cane sugar
- 2 tsp vanilla extract
- ½ cup applesauce
- ⅓ cup cooked quinoa (optional)
- 2 Tbsp instant espresso (optional)
- ½ cup grated beets (optional, but a great option!)
- walnuts added to the top before baking
- Preheat oven to 325’F. Line 8×8 baking dish with parchment paper.
- Whisk together cocoa powder, garbanzo bean flour, baking soda, salt, xanthan gum, espresso, white sugar and carob chips.
- In food processor combine all wet ingredients until creamy, then add to dry ingredients. The batter should be thick.
- Spread in pan and bake for 35 minutes.