Ok, let’s be honest… sometimes “healthy makeover” foods are awful. I love experimenting with swapping out traditional ingredients for more nutrient dense versions. But to tell the truth, I’ve had my fair share of epic fails.
I.e. the ‘healthified’ ice cream fiasco of 2016 -> I don’t care what anyone says, frozen bananas blended with avocado, celery and cocoa powder is not a frozen treat. I may have well eaten this…
But alas… disasters don’t get me down, I love creativity and adventures in the kitchen far too much. Which is why I mustered up the courage to try baking with beans again. Yes, again, another past kitchen fail (I’m sure everyone reading is shocked I’m not perfect… jokes).
The pictures and comments looked so fool-proof, I just had to try for myself. (Plus, I REALLY wanted blonde brownies but didn’t have butter).
*Good news!* They actually don’t suck! In all honestly, they’re pretty dang good.
These PB brownie bars are so dense and chewy, but full of protein and fiber and healthy fats! If any of y’all have tried making bean brownies before and failed, take heart – these are actually worth your time. I promise.
~disclaimer: I am not endorsing only healthy versions of all sweet treats. There is a time and a place for real brownies and a time and a place for bean brownies, a time for ice cream and a time for
healthified ice cream. Actually no. The time for real ice cream is always and heathified ice cream containing any amount of celery is never.
So without further ado… PB brownie bars!
PB Brownie Bars
By May 29, 2017Published:
- Yield: 8 x 8 pan (9 Servings)
- Prep: 5 mins
- Cook: 15 mins
- Ready In: 20 mins
Ok, let's be honest... sometimes "healthy makeover" foods are awful. I love experimenting with swapping out traditional ingredients …
- 1 can chickpeas 15 oz.
- 1/2 cup peanut butter
- 3 tbsp. honey
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup chocolate chips optional
- Preheat oven to 350*
- Rinse and drain chickpea
- Blend all ingredients, except chips, in food processor or blender
- Add chips when mixture is smooth and pulse just to mix and break up chocolate chips
- Spread into a greased 8 x 8 pan and bake 15 minutes (edges golden but you want them to still be semi-gooey!)
- Let cool 5-10 minutes (or not, it was worth the burnt tongue)
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recipe adapted from ambitiouskitchen.com recipe