Triple Chocolate Brownies

As you can probably tell, around here we LOVE brownies.  We love the Basic One Bowl Brownies, Oreo Brownies, and the Chocolate Mint Brownies.  Recently I made some dulce de leche (because I had left over sweetened condensed milk) and after the first lick I knew it needed a brownie beneath it! 

And believe it or not, I found a WONDERFUL FUDGY brownie recipe in the January/February 2012 Issue of Everyday Food Magazine, which happens to be their Light Issue!  And here’s the secret… the reason they made it in the light issue is because they have 3 grams less fat per brownie than a regular brownie.  BECAUSE… you cut the amount of butter by also adding……… BLACK BEANS!  Who would’ve thought??? Not me!  And to be honest I was skeptical.  But they were wonderful! 

Of course this is information that I kept to myself until after my kids and husband had devoured theirs.  Because topped with a little dulce de leche, a few chocolate chips, and some coarse salt(which is very reminiscent of the Brownies with Salted Caramel Icing that we love!) you would never know that there is less fat and a little added fiber!


Triple Chocolate Brownies

by Megan {Crumbs and Chaos}

6025586
Ingredients
  • ¼ cup UNSALTED BUTTER
  • ¼ cup BLACK BEANS, rinsed, drained, and pureed until smooth
  • ½ cup SEMISWEET CHOCOLATE CHIPS
  • 2 ounces UNSWEETENED CHOCOLATE, chopped
  • 1 1/3 cup SUGAR
  • 2 large EGGS, plus 1 large EGG WHITE
  • 1 ½ teaspoons VANILLA
  • 1 cup FLOUR
  • ¼ cup UNSWEETENED COCOA POWDER
  • ½ teaspoon BAKING POWDER
  • ½ teaspoon FINE SALT
Instructions
Preheat oven to 350 degrees. Line a 9-inch by 9-inch pan with foil and lightly spray with cooking spray.
In a large microwaveable bowl, combine butter, bean puree, and chocolates and microwave in 30-second increments, stirring each time, until melted and smooth. Whisk in sugar, eggs, egg white, and vanilla until smooth.
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Stir into chocolate mixture until just combined.
Pour batter into pan. Bake until top is cracked and toothpick comes out with some moist crumbs, about 25 minutes (center may seem undercooked but will set further as it cools). Let cool completely and grabbing foil, lift out of pan and cut into squares. serve topped with dulce de leche, a sprinkling of coarse salt and chocolate chips. ENJOY!!
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