This easy bake dessert is sure to astound vegan dabblers, since they look like regular brownies. Thanks to friend, Jen W., for the recipe! I added a small twist incorporating almond butter. Since family will be visiting this Easter weekend I wanted to see if I could "fanc-i-fy" the classic brownie. Enjoy!
Ingredients:
15 oz can black beans
2 whole bananas
1/3 cup agave
1/4 cup unsweetened cocoa powder
1 TBS cinnamon
1 tsp vanilla extract
1/4 cup raw sugar (optional)
1/4-1/2 cup instant oats
Preheat oven to 350 F. Grease an 8x8 pan (or equivalent) and set aside.
In a food processor or blender, combine all ingredients (except oats) until smooth, scraping side as needed.
Stir in the oats and pour batter into the pan. The more oats, the sturdier the brownie. Less oats, the more dense and fudge-y.
***Now this is my added, optional step.***
Take a spoon and scoop almond butter out and drizzle it on top of brownie mixture. I used a creamy almond butter, so this was very easy to do. Chunkier almond butters might be more challenging. I put about 4 tablespoons over the top. (To my liking.)
Bake for 30 minutes or until toothpick inserted in the center comes out clean.
Allow to cool before slicing.
And wah-la!
Soft, warm and sweet, this treat is sure to amaze anyone.
Goes great with a scoop of banana "ice cream"
Top with walnuts or pecans if you like.
Yep. I think this will do quite nicely for the holiday weekend.
(Another batch is already in the works!)
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