There’s a new treat in town! And it’s good. Very good. Think healthy(ish) blonde brownies. They’re chewy, gooey and chocolatey. My definition of amazing. I made them for a bunch of gals a few weeks back and they seriously dug them. When my kids aren’t sneaking them on the sly, I’m covertly wrapping them in tin foil and hiding them away on top of the fridge for myself. And while they still are a treat (i.e. not for regular or unchecked consumption), they still pack a good punch of protein, fiber and healthy fat. So, without further ado…
Healthy(ish) Blonde Brownies
- 3/4 cup smooth nut butter (I prefer to use peanut butter, but it also turns out great with almond butter)
- 1 can garbanzo beans, rinsed and drained
- 2 tsp vanilla
- 1/2 cup coconut sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup dark chocolate chips
- Preheat oven to 350 degrees
- Mash the garbanzo beans in a large bowl. I use whatever method necessary to get them as smooth as possible. Hands, fork and then handheld blender.
- Add the nut butter and mix well.
- In another bowl, mix the coconut sugar, baking powder, baking soda and salt together.
- Add the coconut sugar mixture to the large bowl and mix. Then add the chocolate chips.
- Spray a small baking dish (9×9 is perfect) with coconut oil.
- Spread the mixture into an even layer in the dish.
- Bake for 45 minutes or until cooked through. Let the brownies rest for a few minutes and then dig in.