Now this is a bandwagon worth jumping on:
Lucky for you, this recipe is not top-secret like most of the upcoming cookbook recipes I’ve mentioned over the past few months. It’s a Happy Herbivore signature favorite, and it’s about time you tried it too, if you haven’t already! I am late in making them for the first time myself, and needless to say, I’m yet another new disciple of the bean brownie kingdom. Just the smell of them baking is worth it!
I almost don’t care whether or not they’re healthy, since they taste so great, but in all reality they’re pretty much guilt-free! The stats for one brownie:
Nutritional Info: 85 calories, 1g fat, 16g carbs, 4g protein (without optional sugar)
I made them with adzuki beans instead of black beans, actually, since I had some on hand. I love adzuki beans and they’re used often in Asian desserts, so I associate them with sweets. My leftover beans were just begging to be made into brownies, naturally!
Adzukis are not without their own benefits. According to this source, they are an excellent source of iron, magnesium, potassium, zinc and folate.
So don’t waste anymore time sitting in front of my blog—get thee to the kitchen and make a batch! The beauty of this recipe is that you probably have everything you need already.
What’s your favorite dessert of all time? Mine has to be a warm brownie a la mode. Looks like my next project is to make some ice cream to go with my brownies!