We know nothing quite beats the real thing, but one woman’s slow cooker recipe for healthy brownies has sent the Internet into a frenzy.
The home cook shared her super healthy recipe to the Slow Cooker Recipe & Tips Facebook group where it got the big thumbs up from fellow members. So what’s the secret? The woman explained the dessert was made using kidney beans as the main ingredient — and, in case you’re wondering, no, it doesn’t taste like beans!
“It’s wheat-free, dairy-free and sugar-free yet tastes like [a] brownie,” she wrote.
The woman went on to explain that she mixed the can of kidney beans with five eggs, one teaspoon of vanilla, one teaspoon of baking powder, half a cup of cocoa powder, six tablespoons of coconut oil and half a cup of honey before pouring into a cake tin lined with baking paper — just remember you’ll need to able to fit your cake tin inside the slow cooker. Cook on high for two hours and voila!
“I also put a little water in the bottom and a tea towel on top!” she explained. “So moist.”
The group’s other followers praised the woman for her tasty, yet healthy, cooking hack, with one person commenting: “Oooh! I normally make a variation of this in the oven. Awesome there’s a slow cooker version! Going to try it! I normally put dark chocolate chips in mine.”
“Oh wow. Thanks… One I’ll keep in mind next time I do a bake up… Who would have thought kidney beans?” another wrote.
And a third wrote: “I have had this and it’s amazing. You don’t taste the beans at all.”
If you’re not a massive fan of kidney beans and looking for a little health inspiration, why not give these sweet potato brownies a go instead? These chocolate brownies are made up of a variety of vegetables, plus they taste delicious!
1. Preheat oven to 180 degrees celsius
2. To make the sweet potato puree, cover one large sweet potato in foil (shiny side inside) and roast it in the oven at 180 degrees celsius for about 45 minutes or until very soft. Allow to cool completely, remove peel and puree in a food processor.
3. Add dates to a food processor and process until it becomes a date paste.
4. Add the sweet potato puree and avocado and process until smooth.
5. Next, add maple syrup, vanilla bean paste, and raw cacao powder and process until well combined.
6. Using a wooden spatula, carefully fold in the almond meal, baking soda, and pinch of salt.
7. Line baking tray with baking paper. Pour in chocolate mixture and bake in the oven for approximately 25 minutes.
8. When the brownie is cooked, let cool completely on a cooling rack.
Proudly Australian owned and operated