Chocolate, maple & white bean brownies
I adore sweet treats but am also health-conscious, so I love this brownie recipe. It tastes like the real thing but doesn't contain butter, flour, or dairy products.
My nutritionist, Hubert Cormier, explained that 100% pure maple syrup results in a low glycemic response compared with other carbohydrates (sugars), which is better for metabolic health. Basically, maple syrup is an excellent sweetener and is made here in Quebec!
I have to warn you that these brownies are perfect (I think so, anyway) but they're a little fragile. Wait until they're nice and cool before cutting them so they don't crumble.
- 19 oz (1 can, 540 ml) white beans, drained and rinsed
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1/4 cup cocoa powder
- 1/4 cup powdered almonds Replacement optionsor flour
- 5 tablespoons sugar
- 1 cup semi-sweet chocolate chips
- 540 g (1 can, 540 ml) white beans, drained and rinsed
- 2 eggs
- 65 ml maple syrup
- 65 ml vegetable oil
- 65 ml cocoa powder
- 65 ml powdered almonds Replacement optionsor flour
- 75 ml sugar
- 250 ml semi-sweet chocolate chips
- Preheat the oven to 350°F. Line an 8-inch x 8-inch baking dish with parchment paper. Set aside.
- Put the beans, eggs, maple syrup, and oil in a blender. Purée until smooth. Transfer to a bowl.
- Sift the cocoa powder over the mixture. Stir well.
- Add the powdered almonds, sugar, and chocolate chips. Mix again and pour into the baking dish.
- Bake for 30–35 minutes.
- Let cool completely before gently cutting the brownies. They're fragile but delicious.