I've become ever-so-slightly obsessed with finding healthy ways to pig out on foods we all love to indulge in. Like cookie dough, for instance. Mmmm, cookie dough - why is it that it tastes so much better than the cookies themselves? I've pondered the same question for brownies. Maybe more than is normal. There's something illicit about eating brownie batter, and at the same time, nostalgic. And, you know....sometimes unsafe.
But fear no more, because there is nothing unsafe about these. No raw eggs. Just raw awesomeness. It takes mere minutes (minutes!) to throw together, and the only problem is that it might take an equally short amount of time before it's gone.
I know that this is pictured on a cracker here. But I'll be honest with you - even though I'm calling this a dip, I know you won't judge me if I tell you that I ate most of it straight out of the bowl with a spoon. After all, that's how brownie batter was meant to be enjoyed: unmitigated in its delicious fudginess.
Fudgy (but secretly healthy) Brownie Batter Dip
1 can black beans, drained and rinsed well
3 - 4 tbsp. cocoa powder (to your own taste)
2 tbsp. Marshmallow Fluff or Ricemellow Vegan Marshmallow Cream
2 tbsp. agave nectar
1/4 cup brown sugar (more or less to your own taste)
2 tbsp. nut butter (I used a combination of peanut butter and sunbutter)
2 tbsp. smooth applesauce
3/4 tsp. salt
2 tsp. vanilla
2 tbsp. flaxseed meal (optional)
1/3 cup semi-sweet chocolate chips
Combine everything but the chocolate chips in a food processor and blend until very smooth. Adjust everything to your own taste. Remove to a bowl and stir in the chocolate chips. Keep refrigerated until ready to serve. For best results, eat with a spoon, or serve as a dip with gluten-free graham crackers.