Low-fat, Egg-Free Brownie Batter

  Raise your hand if you mainly bake just for the chance to lick the bowl.  Those of you who don’t have your hands up?  I’m calling you out as liars.
  Way back when I first started writing I told you guys about a recipe for chocolate chip cookie dough dip.  I found this recipe at the same time, but for whatever reason, didn’t get around to making it until now.  Probably because I was too busy stuffing my face with cookie dough dip.
  Anyhow, now it’s brownie batter’s time to shine!
  Here’s what you need:
1 can garbanzo beans, drained
2 Tbsp cocoa powder
2 Tbsp milk
1/4 cup nut butter of choice*
2.5 tsp vanilla extract
1/8 tsp salt
2/3 cup sugar
1/4 cup quick oats**
*For the cookie dough I typically use almond butter, but I was out so I used peanut butter for this.
It’s delicious, but if you don’t want peanut flavor, you should stick with almond.
** I like my dough thick, so this is what I add.  If you prefer it less chewy, add less or none.
  Throw all of your ingredients into a blender or food processor and mix until creamy.  Pour into a dish and refrigerate before serving.  Or, you know, eat it right away!  Putting it in the fridge makes it thicken up even more, so you get the wonderful chewy texture that I know I always am looking for when I want brownies.
  This stores really well in the fridge and is a great way to squash a sweet tooth.  Thanks to the beans it’s really filling, so you feel like you’ve gorged on a pan full of brownies after a bowlful.  And hey, no eggs means no need to feel even slightly guilty that you are possibly exposing yourself to salmonella poisoning.
  I’m sure G would love this if I shared it with him…but, uh, I don’t share.
  Maybe some day.  When he’s older…and I’m nicer.

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