Typically, I’ll alter one recipe at a time, but this one is actually a re-styling of two recipes. I had been researching how to replace fat (or at least a portion of it) in baked goods with pureed beans when I came across a blogged recipe by Su Good Eats. She’d taken an insanely rich and intensely chocolaty brownie recipe from Epicurious and turned it just a scootch healthier by substituting pureed white beans for half the butter.
I hope that I’ve continued in her tradition and made them even healthier by boosting the fiber further via whole wheat pastry flour and coconut flour instead of the regular cake flour. Of course, I also used agave nectar instead of the sugar (cutting it by 1/2 cup), and I used unsweetened carob chips and carob powder for the bittersweet chocolate and cocoa powder. Finally, I added walnuts because they break up the intensity quite a bit.
These are definitely the most creamy and luscious brownies I’ve ever had. The most surprising thing was that they didn’t taste beany in the least. Nor could I detect the whole grain flour.
I can’t with any conscience say these are healthy, but taken in small doses, they can tackle a sweet craving pretty quickly.
Here's a short film I made of the baking process.