I found this recipe over at My Whole Food Life. You could almost call these Fruit & Veggie Brownies because they’re made with black beans and unsweetened applesauce instead of flour and oil. Somehow, though, I don’t think that would sound too appealing. And it’d be shame to turn people off these goodies because they’re delicious. Moist and fudgy. So nice that they’re gluten-free and healthy for you!
- 1 can black beans, rinsed and drained
- 1 bag (2 cups) dark chocolate chips
- 1/2 cup unsweetened applesauce
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon dark cocoa
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- Preheat oven to 350 degrees.
- Blend the beans and the chocolate chips in a food processor.
- Blend in the remaining ingredients until a smooth batter forms.
- Spritz an 8×8 baking pan with non-stick buttery spray.
- Pour batter into pan and bake for 30-35 mninutes.
- Cut into squares and serve.
- Store leftover brownies in the fridge.
I was inspired to make these for a ladies’ bible study that I attended while visiting my mum in New Hampshire. The rich, extra chocolaty brownies, accompanied by cups of strong, black tea, were the perfect way to counteract the bleak, wintry New England weather and invigorate the morning’s spiritual discussion.
- 1 box of your favorite brownie mix, with additional ingredients as called for on the package
- 1 cup Nutella
- 1 cup chocolate chips
- 1 cup chopped pecans
- 1 cup mini marshmallows
- Preheat oven to 350 degrees.
- Spritz a 9×13 baking pan with non-stick buttery spray.
- Prepare the brownie mix according to the package’s instructions.
- Mix in Nutella, stirring until thoroughly blended.
- Fold in chocolate chips and pecans.
- Bake for 25 minutes.
- Remove from oven and sprinkle marshmallows on top.
- Bake 5-10 minutes more, until marshmallows turn golden brown.
- Allow to cool completely before cutting.
With a subtle banana flavor and a nut-like crunch from the crushed chips, these brownies mix up in just one bowl. They’re a fun treat after pizza delivery or to bring to the next office potluck.
2 cups sugar
1 1/3 cup whole wheat flour
1 teaspoon salt
3/4 cup unsweetened cocoa powder
2/3 cup canola oil or olive oil
2 teaspoons vanilla extract
1/2 cup crushed banana chips
- 1/3 cup chocolate chips
You can’t go wrong with chocolate and peanut butter, and these yummies couldn’t be easier. Perfect for a party or office potluck. Believe it or not, I forgot to pick up peanut butter, so I just melted some white almond bark and peanut butter chips together. Worked beautifully!
1 box of your favorite brownie mix (or your favorite brownie recipe)
1/2 cup peanut butter chips
1/2 cup chocolate chips
3/4 cup peanut butter (crunchy or creamy, your choice) (You can also melt white almond bark and peanut butter chips together in place of peanut butter.)
Preheat oven to 350 degrees.
Line a muffin pan with cupcake liners.
Prepare boxed brownie mix as directed (or your own brownie recipe).
Spoon batter evenly into the cupcake liners.
Bake for about 15 minutes, or until the top is set and a toothpick inserted into the center comes out slightly wet.
As the brownies cool, their centers will fall, leaving a dip.
Melt the peanut butter (or white almond bark and peanut butter chips) in a microwave-safe bowl and stir.
Spoon about a 1/2 teaspoon of peanut butter into the center of each brownie.
Top with peanut butter and chocolate chips.
Cool completely and keep chilled in refrigerator until ready to serve.
No matter how you desscribe them, these scary Halloween sweets are mummy-yummy and terrifyingly easily to make.
All you need is package of store-bought brownie bites, a bag of candy corn and some red cookie icing.
Use the cookie icing to attach the candy corn to each brownie, drizzle with more icing, and enjoy the creepy kudos!