I've been a fan of swaps for a few years now - that is to say, any bad-for-you recipe for which there is a tasty alternative. Hungry Girl, Lisa Lillien, is queen of swaps so that's actually where I got my start. As for brownie swaps, HG has a pretty good one. You take a box of devil's food cake and mix it with a can of pureed pumpkin. Ive tried it before and it was tasty enough for me to eat tons of it, but cake mix is still high in calories so you cant go crazy. Then I saw online that you can actually just add black beans to brownie mix with the same result... and THEN I found the ultimate swap. Black bean brownies - all natural and much healthier and its homemade! I was a little skeptical, but these are actually very fudgey and tasted banana-y, but that might have been because my bananas weren't very ripe. Also, for frosting I mixed together some Toffuti cream cheese, vanilla, smart balance "butter" and powdered sugar and wowza, I've had 3 brownies now.
Here's the recipe i used ( when i make it again, I'll add a little more raw sugar)
One 15 oz. Can of black beans
2 bananas (supposedly the riper the better)
1/3 C agave nectar
1 Tbs cinnamon
1 tsp vanilla extract
1/4 C unsweetened coco
1/4 C raw sugar
1/4 C instant oats
Preheat oven to 350. Combine all ingredients except oats in blender or food processor. Then stir in oats. Pour into greased 8 x 8 pan. Bake 25-30 minutes or until toothpick comes out clean. Here is the basic progression:
You can juuuust make out those black beans under the coco and cinnamon
Once it was blended up, I just stirred in the oats, and then it was ready to bake and voila
Finally, my own little taste with my vegan cream cheese frosting.
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