These nutritious brownies are perfectly moist and chocolatey, as well as providing protein and fiber, so you can optimize your energy!
Nutritious and soft, here's the secret:
The integration of black beans and zucchinis!
The addition of black beans gives these brownies a fluffy texture, while boosting their intake of soluble and insoluble fibers. It's easy to see why using black beans in recipes is such a clever trick! La zucchini contributes to creaminess while providing vitamin C, fibers and antioxidants.
Chocolatey goodness!
We love chocolate! And not just our taste buds!
Cocoa is a food produced by the fermentation. The cocoa beans are first fermented, dried, roasted (releasing the chocolate flavors), then crushed and ground to form cocoa paste. The paste is pressed, separating the liquid part (cocoa butter) from the solid part (cocoa powder). Cocoa powder is an excellent source of magnesium, of manganese, copper and fibers. It also has great antioxidant potential, given its content of flavonoids (antioxidants). Cocoa contains two molecules with stimulating potential, namely caffeine and theobromine. Nevertheless, its magnesium content makes cocoa a food with calming potential, promoting stress management and sleep.
Moist and nutritious brownies
Ingredients
- 1 tin (540 ml) black beans rinsed and drained
- 1 ½ t. (375 ml) zucchini grated
- 3 large Medjool dates (72g)
- ½ ripe banana (59g)
- ½ t. (125 ml) liquid egg whites (or 2 whole eggs)
- 2 tsp (10 ml) pure vanilla extract
- ½ t. (125 ml) cocoa powder
- 1 t. (250 ml) oat flour (or other whole-grain flour of your choice)
Instructions
- Preheat oven to 350F and line a square baking pan (8×8) with parchment paper.
- In a food processor, purée the black beans, zucchini, dates, egg whites, banana and vanilla.
- Stir in cocoa powder and flour.
- Spoon the mixture evenly into the mould.
- Bake for 30 minutes, until tops are crisp and parchment paper pulls away easily.
- Cool on a wire rack and cut into 9 or 12 equal squares.
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