Navy Bean Brownies with Carob Chips (no flour, no dairy)
How’s your Chocolate Monster? Mine is alive and well, thank you very much.
In fact, I would say that she has been on a bit of a rampage lately. I’ve made two batches of brownies in 3 days. I eat them for breakfast, snacks, and dessert.
Breakfast! you exclaim. Brownies for breakfast?
Yup, unless you’ve got something against eggs and beans first thing in the morning. No kidding. These brownies* are not only delicious and filling, they’re good for you—high in protein, low in carbs, and low in calories.
So how can your Chocolate Monster or mine resist?
Makes 8 servings (Photo shows 4 brownies, which equal 2 servings.)
- 2 cups white navy beans (19 oz. can), drained and rinsed
- 3 eggs (no substitutes)
- ½-1 cup sweetener, depending on taste (Note for Weight Watchers: point value is based on the use of artificial sugar.)
- 1 ripe banana (optional but it makes the brownies richer and moister)
- ¼ cup carob chips, sweetened (These chips are for those who are lactose-intolerant; replace with regular chocolate chips if you wish.)
- 1½ tbsps. cocoa powder
- 1 tsp. Chinese 5-spice or ground cinnamon (optional but good)
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- ¼ tsp. salt
- Cooking spray
- Put all ingredients into a food processor.
- Blend until smooth and chips are broken into small pieces. (If you prefer your chips whole, add after blending.)
- Spray a square 9″x 9″ pan with cooking spray.
- Pour batter into pan.
- Bake in 350° F oven for 40 minutes or until a knife inserted in the center comes out clean.
- Best served chilled.
For Weight Watchers: 1 piece is 2.5 points in the PointsPlus program. (I count the carob chips as 1 tbsp. = 1 point. If you’re using other chips, please adjust the point value if necessary.)
*These brownies are a bean bake, but they’re so cake-like and choco-yummy that I posted them here as well as on the Bean Bake Blog.