Chickpea Chocolate Chip Blondies, Black Bean Brownies, Banana Zucchini Cake

Chickpea Chocolate Chip Blondies

  • 1 15 oz. can chickpeas
  • ½ cup peanut butter
  • 1/3 cup mini chocolate chips
  • 1/3 cup honey
  • 2 teas. vanilla
  • ¼ teas. baking powder
  • ¼ teas. baking soda
  • ½ teas. salt

Rinse, drain and dry the chickpeas. Preheat oven to 350 degrees F. Spray an 8×8 baking pan with cooking spray. Place the chickpeas, peanut butter, honey, vanilla, salt, baking powder and baking soda in a blender and blend until smooth. Stir in the chocolate chips and spread the batter into the prepared baking pan. Bake in preheated oven for about 25 minutes until toothpick inserted in center comes out clean. Remove pan to cooling rack. Cut into 16 blondies.
Recipe makes 16 servings Estimated WW Smart points 4 per serving.

Black Bean Brownies

  • ½ cup black beans, rinsed and drained
  • ¼ cup strong black coffee
  • 1 ¼ cups sugar
  • ½ cup unsalted butter
  • 4 oz. bittersweet chocolate
  • 4 eggs
  • 1 teas. vanilla extract
  • 1 cup flour
  • 1/8 teas. salt

Preheat oven to 350 degrees F. Spray a 9×13-inch pan with cooking spray. Place the beans in a blender with the coffee and blend until smooth. Set aside. In a double boiler over low heat melt the butter and chocolate, stirring occasionally. In a medium bowl beat the eggs and sugar with an electric mixer until they are light and fluffy. Reduce mixer speed to low and add the melted chocolate and butter to the eggs and mix well. Add the black beans and coffee mixture, vanilla and salt and mix well. Add the flour and combine all ingredients thoroughly using the mixer on low speed. Pour batter into prepared pan and bake for about 25-30 minutes until toothpick inserted in center comes out clean. Remove pan to cooling rack. Cut into 24 brownies.
Recipe makes 24 servings Estimated WW Smart points 6 per serving.

Banana Zucchini Cake

  • 8 oz, zucchini, grated and water squeezed out
  • 2 cups mashed ripe banana
  • 8 oz. can crushed pineapple in juice, drain well
  • 2 large eggs
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 2 teas. baking soda
  • 1 teas. salt
  • 1 teas. ground cinnamon
  • ¼ teas. nutmeg
  • ¼ teas. ground ginger
  • 2/3 cup honey
  • 2 Tbsp. vegetable oil

Preheat oven to 350 degrees F. Spray a 13x9x2-inch baking pan with cooking spray. Combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl and use a whisk to stir well. In a medium bowl combine the honey, oil, eggs and vanilla and stir well. Add the zucchini, banana and pineapple to this mixture and mix well. Fold this wet mixture into the dry flour mixture and use a spatula to mix until well combined. Spoon the batter into the prepared pan. Place pan in preheated oven and bake for about 45 minutes or until toothpick inserted in center comes out clean. Remove pan to wire rack and allow cake to cool.
Recipe makes 16 servings Estimated WW Smart points 4 per serving.