Brownies four ways : blondies, traditional, avocados, and beans
For today’s “chef would be proud series” we are going to share with you four different versions of brownies!
If you aren’t familiar with what a brownie is well think of it as a small square of rich chocolate cake, typically containing nuts. It has a cake-like texture but a little bit dense and fudgy.
Brownies four ways:
This traditional brownies recipe found on blendtec “fresh blenders” cookbook it’s definitely a winner in my book. I’ve had my blender for about 7 years now and it came with this cookbook. Out of all the recipes I’ve tried I keep coming back to these brownies because they are simple and to the point! The only change I’ve made is add 1/2 cup of brown sugar and 1 cup of granulated sugar instead of 1 1/2 cup of granulated sugar.
Blender Brownies:
3/4 cup of butter (melted)
2/3 cup of semi-sweet chocolate chips
3 large eggs
1/2 cup of cocoa powder
1 cup of granulated sugar
1/2 cup of brown sugar
1 tsp of vanilla extract
7/8 cups of all-purpose flour
Preheat oven to 350 degrees. Add butter and chocolate chips to blender and blend for about 1 minute. Add the rest of the ingredients and “pulse” if you also have a blendtec or beat for about 2 or so minutes until batter is well combined. Pour into a greased 9x9 pan. Bake for 30 minutes or until wooden toothpick inserted in center comes out clean.
Initially I was very skeptical of this oats and black beans recipe. After I got over the thoughts of beans in something sweet the taste was actually delicious! The only few tweaks on this recipe would be to really blend the beans first (in a blender or food processor) and also blend the oats a bit more. Other wise it’s pretty good! I hope you give this black beans brownies by chocolate covered Katie a try!
The only down of this recipe is that it wasn’t moist enough to my linking. I’m going to tweak the ingredients a bit to see if I can make it moist but I still think that you should try the best blondie recipe by sugar spun run!
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