After years of dealing with well-meaning relatives and restaurants with no veggie-friendly options but salad and gigantic Portobello mushrooms, Rebecca is excited to share her hard-won recipes, nutrition tips and restaurant dining advice with both fellow herbivorous and omnivorous Central PAers alike.
I love brownies. Whenever I see an easy recipe for brownies, particularly one that sneaks healthy ingredients into it, I keep it. I had this brownie recipe clipped and waiting on my refrigerator for over a year, but yesterday I finally tried it. I'm so glad I did; they really turned out to be delicious.
The original recipe is from the June 2010 edition of Health Magazine, and was contributed by Melissa D'Arabian. I modified it slightly because I was missing a couple of the original ingredients.*
Put all of the following into a food processor and then mix until smooth:
1 cup black beans that have been rinsed and drained
2 T olive oil
1/2 cup frozen spinach that has been thawed and had the water squeezed out
1 egg yolk
3/4 brown sugar*
3 T unsweetened cocoa
Melt the following in the microwave. The original recipe calls for you to stop and stir every 30 seconds until melted, and that works well. Let it cool for 5 minutes.
3 ounces baking chocolate
2 T unsalted butter
Add the butter and chocolate to the food processor along with: 2 t vanilla extract and 1/2 t salt. Mix until smooth.
Transfer the mixture in the food processor to a bowl (I used one that was 2 quarts) and then mix in 1/2 cup white flour and 1/3 cup chocolate chips.
Once this is all combined, spread in a greased 13 x 9 pan and sprinkle with chopped nuts. The original recipe called for pecans, but I had roasted almonds, so that's what I used. Bake at 350 degrees for 25 minutes.
These are really delicious on their own or topped with some ice cream. You cannot taste the spinach or the beans.