Who’d a thunk it… A brownie that’s full of protein and fibre! Now, it’s true, the sugar suggests it is definitely still a sweet treat. And a treat they definitely are – betchya can’t tell there’s kidney beans in there. Okay, on sugar – here’s the thing, I tried and tried (and truth be told I’m still trying) to create a version that uses applesauce or banana’s and honey in place of the sugar… But to date, unfortunately with no success (if my husband won’t eat them, they get a failing grade, ha). So these are definitely to be used as a treat – and not something you get in the habit of having everyday 😉
- 1 can (2 cups cooked) red kidney beans, rinsed
- ¼ cup organic virgin coconut oil (melted)
- 1 cup sugar
- 1 tsp vanilla
- 1 egg (for gluten-free version use 4 eggs)
- ½ cup cocoa powder
- ½ tsp fine sea salt
- ¾ cup spelt flour (for gluten-free version omit flour entirely, but do add 1 tsp baking powder instead of the flour)
- ½ cup walnuts, broken up into pieces (for gluten-free version omit nuts, as the GF brownie is much lighter and more cake-like than the regular version)
- Preheat the oven to 350. Grease a 9×9 square glass baking dish with coconut oil (for gluten-free version, use a 9×13 glass baking dish).
- In a food processor, process the beans, oil, sugar, vanilla, egg(s), cocoa and salt until smooth and creamy.
- Pour into a mixing bowl, add the flour (or baking powder for gluten-free version) and gently mix. Fold in walnuts if using.
- Bake for 30 minutes (for gluten-free version, bake only 25 minutes) or until toothpick comes out clean.
Makes 16 squares (gluten-free squares are larger but flatter).