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Sweet potato and black bean brownies

Satya Jack


Ingredients


50 g melted butter

3/4 cup maple syrup

2 eggs

1 cup canned black beans, drained, rinsed, and mashed into a puree

1 cup chopped pecans

3/4 cup sweet potato puree (peeled, boiled, and mashed sweet potatoes)

1/2 cup almond flour

1/2 cup all-purpose flour

3/4 cup cocoa powder

2 teaspoons salt

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon almond extract





Preparation


Melt the butter in a small saucepan or in the microwave. In a large bowl, whisk together the eggs, melted butter, maple syrup, vanilla extract, and almond extract until the mixture is smooth and well combined.


Add the mashed black beans, sweet potato puree, and half of the chopped pecans to the liquid mixture. Stir until everything is well incorporated.


In a separate bowl, mix together the dry ingredients: almond flour, all-purpose flour, cocoa powder, salt, and baking powder. Stir thoroughly to ensure the ingredients are evenly distributed.


Gradually add the dry ingredients to the wet mixture, stirring until a thick and uniform batter forms.


Prepare a square baking pan (approximately 20 cm/8 inches per side) by lining it with parchment paper. Pour the batter into the pan and spread it evenly. Sprinkle the remaining chopped pecans on top.


Bake in a preheated oven at 375°F (190°C) for 25 minutes for soft and fudgy brownies, or up to 35 minutes for a firmer texture. Adjust the baking time based on your desired consistency.


Once baked, remove from the oven and let cool completely before cutting into squares.


These brownies are rich in protein thanks to the black beans and pecans, offering a delicious and nutritious alternative to satisfy your chocolate cravings.

Enjoy!



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