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Sometimes you just need a brownie, right? Right. So glad to know we agree on that.
One of the best parts of homemade brownies is that you can sneak a couple extra bites here and there while you're cutting them out of the pan. You know, for the sake of getting symmetrical pieces. Or taste testing. :)
But here's the thing - these brownies are sneaky and you'll find yourself eating more than one and not feeling the slightest bit guilty about it. You'll have to read the recipe below to see what I'm talking about.
I plan on making a double batch of these in a couple weeks and then storing individually wrapped portions in the freezer to pull out and pop in my daughter's lunchbox so she can have a little post-lunch treat with all her Kindergarten buddies.
Oh and these got a huge stamp of approval from her. She thought they were awesome. I did too.
These not only taste good - moist and chocolate laden like a good brownie must be - they're healthy!
So go for it, whip up a batch of these. Let your kiddos eat one even if they didn't finish their dinner. You'll win some serious Mom points.
1/2 cup butter, softened
1 cup black beans
3/4 cup honey
1 tsp. vanilla
1 cup grated zucchini
2/3 cup whole wheat flour
1/2 cup cocoa powder
1 tsp. baking powder
1/2 tsp. salt
1/2 cup chocolate chips (optional)
Preheat oven to 350. Rub butter along the bottom and sides of a 9x13" baking dish. Sprinkle a bit of flour on and shake it around the pan to lightly coat. Dump out extra flour.
In a food processor or blender, combine butter, black beans, honey and vanilla; mix until nearly smooth. Pour into a mixing bowl and beat in eggs then add zucchini. Add flour, cocoa, baking powder and salt; mixing until just combined. Fold in chocolate chips (optional).
Pour batter into prepared pan. Bake at 350 for 20-25 minutes, until they no longer look wet in the center but are still moist.