Love Brownies

by Christy aka the Missus on February 13, 2012

As y’all may know I’m preggers and though my cravings have been mild and mostly healthy, I do find my chocolate cravings growing stronger along with the desire to bake, the latter of which I’ve never been that interested in. Funny what happens in pregnancy. Luckily I’ve had this easy recipe in my back pocket for months. I’ve actually tried it out a few times trying to perfect it and I think I’ve finally got it down!

Don’t be afraid of the ingredients (beets and kidney beans in a brownie?!) — it actually all works really well together. I even tested them on the kids next door and they gobbled them up so if you’re a parent, you’re getting your kids to eat beets! And if you’re on track with eating healthy, you’re getting a vegetable (beets are heart healthy) and beans (beans have protein & fiber) hidden in something chocolatey! Not to mention it’s a super easy recipe to make, which is good for new bakers like me.

Happy Valentine’s Day!

RECIPE:
Makes one 8″ pan full of love

1/2 cup cooked red beets – roughly chopped
1 x 8 oz can low-sodium kidney beans – drained, rinsed
1/2 cup unsweetened cocoa powder (I used raw cocoa powder)
4 organic eggs
3 tbsp organic wheat flour
3/4 cup organic maple syrup or honey
1 tbsp Earth Balance organic ‘butter’ or unsalted organic butter – melted
1 tsp vanilla extract
1/2 tsp almond extract

DIRECTIONS:

Preheat oven to 350°F

Spray an 8′ non-stick baking dish with canola oil.

Add the beets, beans, cocoa, eggs and flour to a food processor. Blitz until smooth scraping down the sides after 20 seconds to make sure there are no lumps. Once smooth add the maple syrup, butter, and extracts. Blitz again until completely smooth, 1 minute approx.

Pour the batter into the dish and cook on the middle shelf for 20 minutes turning the dish around after 10 minutes.

To know when the brownies are cooked stick a toothpick in the center, if the pick comes out with a slight bit of batter stuck to it but mostly clean, you’re good.
Let cool completely and cut into whatever size you want and dust with cocoa powder.


Just so you know the texture of these aren’t like a typical brownie but more like a moist bar. I prefer them chilled with a scoop of ice cream on top. It soooo satisfied my craving last night!!!
I’ll admit I didn’t make this up myself — I found the original recipe in a Costco monthly magazine! You never know where you’re going to find inspiration. Enjoy!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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{ 1 comment… read it below or add one }

Harriet McClain October 14, 2012 at 6:49 am

Thank you Mrs. Murphy! Wow! Delicious brownies!

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