Tag Archives: brownies

Carrot Zucchini Chocolatey Brownies (gluten & dairy free)

2 Mar

Skeptical? Don’t be. These are by far my favorite brownies. Fudgy but fluffy and not too dense, they have a hybrid mousse-fudge consistency!  The oat flour in these brownies leaves you feeling satisfied but not heavy, plus that paired with the veggies = guilt free! Try them… you won’t regret it! —Alex

ingredients:

  • 1 large carrot
  • 2 medium zucchinis
  • 1 egg
  • 2 cups oat flour
  • 2 tsp vanilla extract
  • 1/2 cup apple sauce
  • 1/4 cup maple syrup
  • 1/3 cup brown sugar
  • 3/4 cup sweetened cocoa powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 3/4 cup semisweet cocolate chips

process:

  1. Preheat oven to 350
  2. Place carrot & zucchini in a cuisinart and pulse until finely grated (but not a total mush). This should yeild 2 cups. Adjust amount of carrot/zucchini as needed to make 2 cups.
  3. Whisk together dry ingredients.
  4. Mix together all other wet ingredients, and then add to the dry mix and blend until well mixed.
  5. Stir in the carrot/zucchini blend and chocolate chips.
  6. Pour into a greased 9×12″ bake pan and bake for 25-30 minutes, testing with a toothpick or knife until it comes out clean.
  7. Remove from oven & enjoy!

yields: about 24, 2″ squares

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Black Bean Brownies

19 Jan

I wish I could take credit for this amazing recipe, but I found it on Heidi Swanson’s wonderful food blog 101cookbooks. Heidi got this recipe from Ania Catalano, and so I pass it on to all of you. Black beans in brownies? It’s just crazy enough to work… ~ Paula

ingredients:

  • 4 ounces unsweetened chocolate
  • 1 cup unsalted butter
  • 2 cups soft-cooked black beans, drained well (hs: canned is fine)
  • 1 cup walnuts, chopped
  • 1 tablespoon vanilla extract
  • ¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
  • ¼ teaspoon sea salt
  • 4 large eggs
  • 1½ cups light agave nectar

method:

  1. Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.
  2. Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
  3. In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
  4. In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
  5. Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
  6. Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)

makes 45 (2-inch) brownies