When cooked well, beans can add moisture and fudginess to baked goods like brownies and blondies—like these from the Mostly Plant-Based cookbook—while cutting back on the amount of fat and flour needed. Not only that, but beans add nutrients such as plant protein and fiber, making this a dessert with benefits.
What you need:
1 tablespoon flaxseed meal
3 tablespoons water
1 (15-ounce) can no-salt-added white beans, drained and rinsed well
½ cup rolled oats
⅔ cup coconut sugar
3 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup dark chocolate chips
What you do:
- Preheat oven to 350 degrees and grease an 8-inch square baking pan with cooking spray.
- In a small bowl, combine flaxseed meal and water and allow to sit for 5 minutes.
- Into a food processor, place flax mixture, beans, oats, sugar, oil, vanilla, baking powder, and baking soda, and blend until smooth. Fold in chocolate chips.
- Into prepared pan, press mixture and smooth out until even. Bake for 30 minutes. Let cool completely before slicing into 9 squares.