Without any doubt, this black bean brownie recipe is a complete success. Plus, the addition of a pretzel on top of each piece brings a unique crispy texture! Long story short, it’s an excellent and healthy brownie recipe made with bean puree.
And yes, the chewy texture is preserved thanks to the bean puree. The latter even boosts the fiber content of this sweet dessert!
Of course! For example, you can substitute the oil with melted butter. You could also add nuts or a cup of dark chocolate chips on top of your brownies instead of pretzels. After all, you can never have too much chocolate!
Graham cookie crumbs
Black bean puree
Fleur de sel
Preheat the oven to 180 °C (350 °F). Butter and line a 20 x 20 cm (8 x 8″) square pan with parchment paper.
In a bowl, mix together the dry ingredients (flour, cocoa powder, crumbs, baking powder, baking soda, and salt).
In another bowl, mix together the remaining ingredients except the pretzels and fleur de sel until you get an homogeneous puree.
Gradually incorporate the dry ingredients to the wet ingredients. Mix delicately using a spatula.
Pour the sweet and salty brownie preparation into the pan.
Cook in the oven for 35 minutes. Halfway through cooking, sprinkle fleur de sel and spread the pretzels on top (5 rows and 5 columns).
Finally, let cool completely on a wire rack before cutting into small squares.
Using a masher, blender, or food processor, puree the black beans with as much ice-cold water as necessary for the result to be smooth. Voilà! Such an easy way to boost the protein content of your favourite healthy brownies!
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