Healthy Hazelnut Brownies

They taste better than they look!

It’s Friday. Time to be frivolous and think about baking a healthy treat for the weekend. I made these Hazelnut Brownies last weekend and they were scrumptious. The closest to real brownies I have tasted, better than any other black bean brownies I have tried. They’ve got oats, flaxseed, and black beans as well as hazelnuts. These brownies have lots of protein and low GI carboydrates for sustained energy. And they are surprisingly easy to make. That's saying something coming from me!

§  ½ cup hazelnuts, toasted and chopped

§  ¼ cup chopped walnuts

§  2 tbsp ground flax seed

§  6 tbsp water

§  1 cup chocolate chips

§  1/2 cup old-fashioned oats, dry

§  1 15 oz. can black beans, drained and rinsed

§  ¼ cup unsweetened cocoa powder

§  1 tbsp coconut oil

§  ¼ cup water

§  1 tsp sea salt

§  1 tbsp stevia (optional)

Preheat oven to 400 F and roughly chop the hazelnuts. Spread on a baking sheet and toast at 400 F for about 3 minutes or until fragrant. When done, remove from oven and set aside. Reduce oven to 350 F.

Meanwhile, whisk together the flax and 6 tbsp water in a small bowl. Refrigerate until ready to use. In a food processor, add the chocolate chips and the oats. Pulse until roughly chopped, about 30 seconds. 

Add the remaining ingredients, including the flax mixture. Process until fairly smooth, scraping down the sides as needed, about 3 minutes. 

Add the toasted hazelnuts and pulse to combine. Mix in the walnuts. Lightly butter the bottom of a loaf pan. Pour in the batter and spread it out so it’s smooth and even. The brownie bars will not rise at all in the oven. Bake for 60 minutes, rotating the pan halfway through.

Remove from oven and allow to sit in pan until completely cool. 

Have a great weekend. And feel free to share your healthy dessert recipes.