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Fudgy Two-Bite Brownies Once these brownies have cooled completely you really can’t even taste the secret ingredients, but if you dig in while they’re still warm you might get some hints of the beans. It’s not bad, but they’ll be more chocolatey if you can resist them straight out of the oven (the struggle is real)! SERVES 12 TOTAL TIME: 1 HOUR (INCLUDING COOLING) 6 ounces peeled and cubed raw sweet potato 1½ ounces dark chocolate (at least 70 percent cacao), chopped 1 cup black beans, drained and rinsed, then drained again ¼ cup coconut oil ¼ cup white whole wheat or rice flour 3 tablespoons unsweetened plain or vanilla almond milk 3 tablespoons lightly packed dark brown sugar 2 tablespoons granulated sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons vanilla extract ½ teaspoon baking powder ⅛ teaspoon fine sea salt Flaky sea salt, for garnish 1. Prepare the sweet potato: Preheat the oven to 375°F. Lightly coat 24 cups of a mini muffin tin with cooking spray. 2. Place the sweet potato in a small saucepan, add about 1 inch of water, bring to a boil over high heat, cover, reduce the heat to low, and simmer until the sweet potato is tender, 12 to 13 minutes. 3. Drain well, cool, then mash into a paste (you should have about 1 cup). 4. Prepare the brownie batter: Place the chocolate in a small bowl and microwave on high, stopping to stir every 30 seconds, until melted and smooth, about 1 minute 30 seconds. 5. Add the mashed sweet potato and melted chocolate to a food processor along with the beans, coconut oil, flour, almond milk, brown sugar, granulated sugar, cocoa powder, vanilla, baking powder, and salt. Process, stopping and scraping down the sides of the processor bowl if necessary, until very smooth, 30 to 45 seconds. 6. Bake and serve the brownies: Using about 1 generous tablespoon batter for each brownie, evenly divide the batter among the muffin cups and bake until the tops are crackled and shiny, 30 to 35 minutes. 7. Move the pan to a wire rack and cool completely to allow the centers to set before releasing them from the tin, about 30 minutes. 8. Garnish the brownies with the flaky sea salt, if desired, and serve at room temperature, or refrigerate and serve later. Note: These brownies will keep, in a sealed container, in the refrigerator for up to 4 days. NUTRITIONAL INFORMATION (1 SERVING = 2 BROWNIE BITES) Calories 118, Total Fat 6.3 g 10%, Saturated Fat 4.9 g 25%, Trans Fat 0.0 g, Cholesterol 0.0 mg 0%, Sodium 122.5 mg 5%, Total Carb 14.8 g 5%, Dietary Fiber 2.6 g 10%, Sugars 6 g, Added Sugars 0 g, Protein 2.3 g 5%, Vitamin D 0.0 mcg 0%, Calcium 35.9 mg 4%, Iron 1.0 mg 5%, Potassium 132.8 mg 4%
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Noom Inc. (The Noom Kitchen: 100 Healthy, Delicious, Flexible Recipes for Every Day)