Cooking with Karel Anne: Bikini Brownies

So a big mouthful of fudge brownie always a big mouthful of fudge brownie? What if it had 3 times the protein and half the fat?
Give these a try and enjoy BOTH your brownie & your bikini!!

Bikini Brownies
Chef Karel Anne Tieszen

Ingredients

1 15-ounce can black beans, drained and rinsed
3 large eggs
3 tablespoons canola oil
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract, optional
1/2 teaspoon baking powder

Pinch salt
1/2 cup mini semi-sweet chocolate chips, divided use

1. Preheat the oven to 350°F. Lightly oil or coat an 8 X 8-inch baking pan or dish with nonstick cooking spray and set aside.

2. Place the black beans, oil and eggs in the bowl of a food processor and process until smooth and creamy. Add the sugar, cocoa powder, vanilla, peppermint extract as desired, baking powder, and salt and process until smooth. Add ¼ cup of the chips and pulse a few times until the chips are incorporated.

3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.

4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

Yield: 16 Servings Serving Size:
One brownie (2” by 2”) Nutrient Information per Serving: 120 calories, 5g fat (1.5g saturated, 0.3g omega-3), 95mg sodium, 18g carbohydrate, 2g fiber, 3g protein


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