In addition to coconut, I’m also cookoo for cacao powder.
I’ve always marveled at regular unsweetened cocoa powder’s power to make chocolaty milk, smoothies, muffins, cereal, etc. In fact, HGG’s most popular recipes include a hefty tablespoon or two of cocoa powder.
Given these recipes, it’s no surprise I like cacao powder even more than cocoa powder.
In addition to packing a more powerful chocolate punch, cacao powder is an excellent source of antioxidants, magnesium and iron, which gives you an excuse to nibble on (a.k.a. chow down) these next treats.
Yay for healthy desserts!
If you’re a fan of cakey brownies, this pan is not for you. However, fudgy brownie lovers will enjoy the almost-undercooked texture and density of these squares.
I’m not going to lie; these treats don’t taste like traditional oil-and-butter filled brownies. However, you’d never know they’re made from beans.
My mom, who is certainly not a health nut like my brother and I, took one bite and said they were “really good” and “rich-tasting.” This comment came from a person who pretty much lives on Wheaties with milk, toast with butter and frozen meals. She noted a slightly tropical taste, which is when I explained the inclusion of coconut oil in the batter.
On that note, go ahead. Make a pan of these brownies for your Fourth of July festivities or just because. You’re secret is safe with me. 😉
P.S. Just in case you missed it, you can find the recipe for these Gluten-Free Garbanzo Bean Brownies on The Roasted Root blog.
- Have you ever made brownies with beans?
Related HGG Posts:
Thick and Soft Chocolate Peanut Butter Cookies (gluten-free; no flour, butter, oil or white sugar is included in the recipe)
Cookies and Cream Protein Poppers (also gluten- and grain-free)
Dark Chocolate Peanut Butter and Coconut Cups (only five ingredients)