I never understood why someone would eat a blondie when they could eat a chocolate brownie, but now I do. What’s more, I usually like warm desserts, but this one is better at room temperature in my opinion. That also makes it easy to transport and perfect for a mid-adventure snack. See for yourself, and let me know what you think!
Total time (buttering through baking): 45 mins. Makes one 8×8″ square pan.
Materials: 1 mixing bowl; processor; measuring vessels; 8×8″ brownie pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 6 tbsp (95g) cashew butter
- 4 oz (~7 tbsp) applesauce
- ¾ cup (150g) granulated sugar (OR 6 tbsp maple syrup)
- 15 oz (~1.5 cups) cooked light-colored bean
- 2 eggs (OR 2 tbsp ground flax seeds + 3 tbsp water)
- 1 tsp vanilla
- 1 tsp baking powder
- ¼ cup oat flour (30g) (replace with matzah meal for Passover)
- ½ tsp salt
- Chocolate chips (dark, milk, white), coconut flakes, and/or nuts
Instructions:
- Preheat oven to 350˚F, and butter a brownie pan.
- In a processor, process together 6 tbsp cashew butter, 7 tbsp applesauce, ¾ cup granulated sugar (or 6 tbsp maple syrup), 15 oz cooked light-colored bean (such as great northern, navy, pinto, or golden beans), and flax seeds with water if you’re using those. Transfer to a mixing bowl.
- Mix in 2 eggs (if you haven’t already added flax seeds), 1 tsp vanilla, and ½ tsp salt until well combined.
- In a measuring cup, measure ¼ cup oat flour and 1 tsp baking powder. Stir together, then add to the wet ingredients.
- Add chocolate chips and/or other add-ins.
- Bake for about 35-40 minutes, until the top cracks and browns slightly. Allow to cool completely before cutting. (Note: taste best at room temperature the next day.) Recommend storage in the fridge if keeping >1 day because of the beans.
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