I learned something about myself while developing this recipe: Not only am I horrible at following directions, I don’t even follow my own directions. My original intent was to make “Outrageous Brownies”—a recipe a friend shared from the Forks Over Knives cookbook—but I didn’t have date syrup and I certainly wasn’t going to use barley flour (fyi: barley is gluten-filled) so I improvised a little. The results were delicious, but I wasn’t entirely sure what I’d done so Pete, the logical one, insisted that I make another batch following the recipe I’d created. Of course, I obliged—even if he just wanted more brownies, he had a good point. Once again, I made some changes, but this time I measured and took notes and dammit it’s ready for public viewing/tasting/ridiculing.
Enjoy!
1 banana, sliced
15 oz. can of black beans, rinsed and drained
8 dates (pits removed)
½ cup maple syrup
1 tsp. baking powder
½ tsp. baking soda
heaping ½ cup cocoa powder
1 tbsp. vanilla extract (I recommend using ½ tbsp.)
1 cup chocolate chips, melted or at least softened
1. Preheat oven to 350° and line a 8 x 8 dish with parchment paper.
2. Combine the banana, black beans and dates in a food processor and whir until mostly smooth.
3. Add everything but the chocolate chips and process until smooth.
4. Transfer the mixture to a bowl and stir in the melt-y chocolate chips.
5. Transfer to the baking dish and bake for 30-35 minutes (until they reach your desired firmness).
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