As we continue the quest for high fiber, high protein, low sugar desserts, I decided to try these from
Sugar Spice and Glitter. There are vegan versions out there, but I got a really good deal on eggs at Super King. 10¢ each, but you had to buy two flats of 20, so 40 eggs for $4...to go through in about a month. Non-vegan bean brownies it is.
This is one of those recipes that the ingredient assembly takes longer than actually making it. Also, I cooked the beans from dry. That's a generous 2/3 C soaked for 8 hours, then simmered for 2 hours. I bought a can the next day so this wouldn't happen again. Home-canned is slightly less than two cups because of headspace, or I would have opened a jar.
While these do count as a snack/dessert, they could also fit the nutritional profile of breakfast. Eggs, beans, dates, and applesauce. There's nothing wrong with unsweetened cocoa powder in breakfast. I did add chocolate chips to mine, as I would for any brownie, but walnuts would add to the breakfast argument. Your choice.
*1/2 C cocoa powder
1/2 tsp baking soda
1/2 tsp salt
2 C cooked black beans (one 15 oz can), rinsed
*1/2 C chopped pitted dates
*1/2 C unsweetened applesauce
*2 eggs, room temperature
2 tsp vanilla
*up to 1/2 C mix-ins or toppers like nuts and chocolate chips
1. Prepare an 8x8 or 9x9 pan with parchment. I would suggest also spraying it. Being low fat, they do stick a bit. Preheat oven to 350ยบ.
2. In a small bowl, combine cocoa powder, baking soda, and salt. Set aside. In the food processor, combine everything else except mix-ins. Pulse at first, then run until fairly smooth. It's going to look like very awkward quiche filling.
3. Add the cocoa powder and run the processor until a smooth batter forms. Pour into prepared baking dish and smooth to fill all the corners. I put a layer of chips inside and left the top plain. You could sprinkle toppings on it.
4. Bake about 25-30 minutes, until a toothpick comes out mostly clean. I think mine went a minute too long and almost dried out. Cool 5 minutes in the pan, then remove using the paper to cool fully on a rack. Cut into squares and serve. Store leftovers at room temperature for 2 days, in the fridge up to a week, or longer in the freezer.
Makes 9 to 12, depending on cuts
Difficulty rating :)
