If you’re health conscious, but still want that treat now and then, this recipe is for you. Gooey, gorgeous fudgy brownies you can make at home to satisfy those cravings.
¾ cup white cannellini or Great Northern beans, drained and rinsed well and patted dry
¾ cup + 3 tablespoons maple syrup
¼ cup + 2 tablespoons unsweetened applesauce
1½ teaspoons baking powder
1½ teaspoons vanilla extract
½ tsp salt
¾ cup cocoa powder
1 cup oat flour
Optional: 1 teaspoon dried espresso powder for a richer taste
6 heaping tablespoons dairy-free chocolate large chips
NB: You can make your own oat flour by processing quick cooking gluten-free oats in blender or food processor into a fine flour. It is very important it is a fine flour before measuring and then weigh it for accurate results.
Preheat an oven to 350 degrees and lightly spray an 8×8 metal square pan with nonstick spray. I found these to cook much better in a metal pan than a stoneware dish.
Add the beans, syrup, applesauce, baking powder, vanilla and salt to a food processor and blend for a minute. Add the cocoa powder and oat flour. Process for about a minute, scrapping the sides into the bowl and continue to for a further 1-2 minutes until you have a completely smooth, thick mixture. Add the chocolate chips and give it a good stir to incorporate them, but don’t blend them.
Spread the batter into the pan, using a skinny, damp, rubber spatula and spread the batter flat and out to the corners of the pan. Sprinkle extra chocolate chips all over the top.
Bake for 25-30 minutes until slight firm. Cook for 25 minutes to get that gooey stick brownie or 30 for a more dry/firm brownie. Cool for 20 minutes before cutting. Store at room temperature in sealed container.