So I fell so absolutely, head over heels in love with these healthy cookie dough balls, that I have since baked them three times, and would happily eat them for breakfast, lunch and dinner.
Hey, the main ingredients are like, chickpeas and peanuts, so they are like, a healthy protein snack, right? Never mind all the chocolate that’s in there, it gets cancelled out by all the chickpeas.
Anyway, so I was inspired to bake some other things with pulses in them. And healthify them a little. Protein them up a little. Reduce my guilt a little. Or really, just give myself an excuse to eat more baked goods.
They are super easy to make, you just throw all the ingredients in a food processor, process until smooth and then pour the batter into your pan. I’m not sure it even counts as baking, really. It’s more like blending.
And the bean brownie cake turned out really great! It tastes just like chocolate. The texture is a little different to a typical brownie though, it is quite dense and moist, but somehow light and fluffy at the same time.
Does that even make sense?
You can’t tell that there’s beans in there either. Trust me. I gave a few slices to my dad and my brother. They are pretty picky, particularly my dad, but they both licked their plates clean and swore it was delicious.
Until I told them there were beans inside and they both yelled that that’s disgusting and they are never eating anything I bake again. Haha!
WALNUT CHOCOLATE CHIP BEAN BROWNIE CAKE
Adapted from Wholefoods.
1 can berlotti or black beans, drained and rinsed (400g, 15oz)
70g unsalted butter, melted (1/3 cup)
1/4 cup cocoa
1/8 tsp salt
2 tsp vanilla extract
1/2 cup white sugar
1/2 cup chocolate chips
1/3 cup walnuts, roasted and finely chopped
Preheat the oven to 180 C (350 F) and line a skillet, 8 inch spring form tin or an 8 x 8 inch pan with baking paper.
Process the beans, eggs, melted butter, cocoa, salt, vanilla and sugar in a food processor until well combined and very smooth.
Stir in the chocolate chips and walnuts. Spread into the prepared pan.
Bake until the center is set. The original recipe said 30-35 minutes but mine only took 20. Makes about 16 brownies.