If you're looking for a healthy brownie recipe, these Fudgy Adzuki Bean Brownies are just the thing! These gluten free brownies have no sugar other than from dates, and are incredibly easy to make. Made with coconut oil, cocoa powder, and dark chocolate chunks, just whiz them together in your food processor and you'll have drool-worthy dairy free brownies ready in no time at all!
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Ok, let's talk about treats.
I'm of the opinion that we should just leave treats alone. Let them be treats and enjoy them in all of their buttery and sugar-laden glory.
There's nothing worse than settling for a sad healthy imposter dessert only to find it super unsatisfying. I'd rather honour my cravings and have a small amount of an actual dessert than eat a big portion of some bogus carob cookie and find myself still wanting the real deal.
I'm telling you this because I want you to understand that if I'm putting a dessert in front of you made from beans then it had better be damn delicious.
So here I am, a staunch believer in real desserts putting forth this healthy brownie recipe and asking you to trust me. I promise you, these Fudgy Adzuki Bean Brownies are legit.
Yes, they also happen to be gluten free brownies and dairy free brownies and sugar free brownies, but that's not the point. They're fudgy and chocolately and they're damn delicious.
Let's go make some dang bean brownies and see what the fuss is all about!
What's in this healthy brownie recipe?
Here's what's up! You're going to need to grab the following ingredients:
- Beans! --> We're using adzuki beans because they're sweet and delicious. Related: How to Cook Adzuki Beans.
- Dates --> Medjool dates is how these sugar free brownies are getting their sweet on. Make sure they're nice and soft!
- Eggs --> To bind this beautiful mess together.
- Coconut oil --> A l'il bit of the virgin cold-pressed kind. Related: Is Coconut Oil Healthy?
- Cocoa powder --> I used Dutch process.
- Vanilla extract --> Try making your own vanilla extract!
- Dark chocolate --> We're chopping up a bar of the good stuff to take things home.
How do you make Adzuki Bean Brownies?
Step 1: Put the dates and beans into the bowl of your food processor. (I have this one and it works like a boss.) Pulse it a few times.
Step 2: Scrape down the sides, and then run your food processor until you've got a mostly smooth bean and date paste. This will look kind of like the consistency of a weird hummus at this point.
Step 3: Add the eggs, coconut oil, and cocoa powder to the food processor. A pinch of salt is good here too.
Step 4: Run the food processor until the mixture is completely smooth. You may need to scrape down the sides and fun it again to ensure everything is smoothly mixed.
Step 5: Scrape the mixture into a parchment-lined pan, and scatter with chopped dark chocolate. I highly recommend stirring a little bit of the chocolate right into the brownie mixture as well, for optimal fudginess.
Step 6: Bake! We're looking for that perfectly baked but under-baked point that ensures the brownies are fudgy, not cakey. Because everyone knows that cakey brownies are for chumps.
That's it! You're done!
A few things to note...
While ordinarily my brownie eating style involves eating them still warm from the oven with a scoop of vanilla ice cream on top, I do recommend you cool these bean brownies before you eat them.
Something about letting them cool and solidify a bit allows them to be fudgy but not taste beany.
What size pan is best for this healthy brownie recipe?
The pan I used in these photos is a 5x9 rectangle. You can also use a 8x8-inch square pan. However, I do NOT recommend going any bigger than that. A 9x9 pan will be too big and the brownies will be thin and just kinda meh.
Can I use a different kind of beans?
If you can't find adzuki beans then you can use black beans in their place. However, black beans aren't quite a sweet as adzuki beans, so the recipe will turn out ever so slightly differently.
Can I make vegan bean brownies?
I have not personally tested this recipe without eggs, but my friend Kellie, who's own bean brownie recipe was the inspiration for this one, suggests using chia eggs or another vegan egg substitute.
Do I need to use the chocolate chunks?
Well, no. You do you. But I strongly urge you to include them as they really contribute to these brownies tasting actually delicious and not like weird hippy food.
I mean, look at this photo and tell me you don't want the chocolate chunks:
Is this healthy brownie recipe really sugar free?
Well, no. They're sweetened entirely with dates, so are completely free of refined sugar, but dates to contain an actual butt-load of sugar to be certain.
How much is a butt load? 100g of Medjool dates (about 4 pitted) contains roughly 265 calories, 75g carbohydrates, 2g protein, and only traces of fat.
Of that 75g carbohydrates, about 90% is sugar, which is mostly in the form of glucose and fructose. This means that of those 265 calories, about 240 come from sugar.
But don't let the calories stop you from eating dates! They are also an excellent source of dietary fiber (about 7g in that 100g serving), and dates are especially rich in soluble fiber, which is the kind that helps maintain healthy blood cholesterol and stabilize blood sugar levels.
Plus, dates are rich in a host of different vitamins and minerals, so eat 'em up!
What's the deal with adzuki beans?
Adzuki Beans, also called aduki or azuki, are sweet little red beans that are commonly found throughout east Asia. You'll recognize the sweet taste if you've ever had a red bean dessert before.
Like all beans, adzuki beans provide a good amount of plant-based protein, and are rich in both soluble and insoluble dietary fiber. Beans tend to be very satisfying, as the combination of protein and fiber helps to slow digestion and moderate the uptake of sugar into the blood stream.
Adzuki beans also provide folate, phosphorous, iron, copper, magnesium, manganese, potassium, and vitamin K. A good source of antioxidants, adzuki beans have been linked to improved heart health, blood sugar control, and contribute to a healthy gut microbiome.
Other healthy desserts you might enjoy:
Vegan Chocolate Mousse
Black Bean Fudge Pops
Chocolate Energy Bites
13 Healthy Chocolate Recipes
Chickpea Blondies
Wholegrain Cast Iron Skillet Cookie
Vegan Pumpkin Chocolate Chip Cookies
Chocolate Yogurt Cake
Fudgy Adzuki Bean Brownies
Ingredients
- 1 ½ cups cooked adzuki beans
- ¾ cup pitted Medjool dates 100g / 3.5oz pitted dates
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- 4 tablespoon virgin coconut oil
- 2 large eggs
- 3 oz dark chocolate roughly chopped
Instructions
- Preheat your oven to 180°C / 350°F. Line a 8x8 or 9x5 baking pan with parchment paper, or grease well.
- In the bowl of a food processor combine the pitted dates and adzuki beans. Pulse until they're broken up and well combined.
- Add the vanilla, cocoa, oil, and eggs, and run the food processor until the batter is very smooth.
- Stir half of the chopped dark chocolate into the batter at this point, if desired (I highly recommend this!)
- Scrape the batter into the prepared baking pan, and then scatter the remaining chopped chocolate over the top.
- Bake for 25-30 minutes, until the edges are set but the middle is still just very slightly jiggly. You can bake them a bit less for fudgier brownies if you like.
- Remove from the oven and cool for about 10 minutes before you cut into them.
Notes
- Nutrition values are an estimate only.
Nutrition
This recipe was originally published March 13, 2014. It was retested, rephotographed, and updated August 13, 2019.
Linda
I just made these brownies in my instant pot. Used a 6” springform cake pan lined with parchment paper and rubbed a little butter to coat the parchment. I poured the batter in, then covered the cake pan tightly with foil to keep moisture out of the mixture. Put 1 cup of water in the POT, placed a metal steam basket into the water. made a 3” WIDE sling of folded foil to lift the pan safely out for when it was done. Make sure the foil is long enough to grasp and lift the cake. Place the cake pan in the POT resting it on the basket. Press MANUAL high pressure for 35 minutes. Release pressure IMMEDIATELY. Get the cake pan out of the POT and cool it like you say. My husband kept saying this was like cheese cake! So moist. Thank you.
Katie Trant
Wow, never thought of making them in the instant pot! Thanks for the comment and instruction.
Voramast
This brownie tastes so soft and just the right level of sweetness. However, the adzuki bean and date are very difficult to chopped in the food processor? What can I do to make them more easier to blend?
Katie Trant
If they're difficult to chop it probably means either your dates or your beans (or both!) are too firm. You can soak the dates in some hot water to soften them up, and cook your beans a little on the mushy side.
Voramast
Can I add baking soda to rise them up?
Katie Trant
I have never tried that so can't really say how it would turn out. This is intended to be a fudgey brownie, not cakey. If you do try it, please let us know how it turns out!
Voramast
I added 1/2 tsp of baking soda. It rose a little, and it tasted more like chocolate cake.
JLab
Loved these! Made with canned black beans, egg white only, and then mixed a couple tablespoons of unsweetened coconut into it, and sprinkled some on top, as well. Will be my main source of “treat” when one is necessary! Thanks!
Debbie
I love it! Sometimes I actually take it for lunch when I'm out. It's much healthier than a granola bar.
xristi gibson
Reading through the comments clarified the amount of adzuki beans needed - I thought it was 1 1/2 cups before cooking which meant I got more than I bargained for - despite being so delicious they still lasted a whole week of lunch boxes so double bonus
Added chopped pepitas for some crunch and also cayenne pepper as chocolate is lost without its chilli mate!
Passed the recipe onto friend it is so good 😛
Harris
Turned out really good. I used flax eggs and glutinous rice flour to bind for Vegan. A bit of orange zest to brighten the nutty, slightly bitter taste.
Jehanne
I made these the other day using a Japanese-style method for preparing the beans (soaking overnight, discarding the water, then boiling for about an hour in clean water, pouring off the water, and boiling for a second hour in clean water), and I think this may very well be my favorite snack/dessert item right now. The only substitution I made was using butter instead of coconut oil (I thought it might work better with the chocolate-adzuki flavor in this recipe). Wonderful recipe!
Katie Trant
Wow, that's quite the bean cooking method!
Jessica Triggs
Such a fun way to use things in my pantry 🙂 Corona virus pantry clean out! 🙂 I didn’t have eggs, so I just made a “flax egg” and it turned out totally fine!
Jennifer
I don’t have a food processor, but I do have a Vita-a-Mix high speed blender. Will that work for this recipe?
I made a pound of fresh adzuki beans for the 1st time yesterday, and I really didn’t like their flavor. I do love most other beans. However, I couldn’t/wouldn’t waste food. I stumbled upon this recipe which sounds like a lovely way to repurpose them. I have so many beans maybe I could make about 6 batches of Coronavirus quarantine, adzuki bean brownies the world would feel a little less grim.
Anyways, please let me know if the high-speed blender will work fine- I do use it for hummus and pesto successfully.
Katie Trant
Hey Jennifer, I haven't tried bringing this mix together in the vitamix but I don't see why it wouldn't work. You may have to get in there with the tamper and help things move around a bit, but once everything is in you should be ok. But did you know you can freeze cooked beans? If you can't get through them all at once I recommend packing them up in one-cup servings and tossing them into the freezer. Also, this may sound weird but I bet your adzuki beans would be great in this chocolate black bean smoothie recipe: https://www.heynutritionlady.com/chocolate-black-bean-brownie-smoothie/
Juliane
Greetings from Brazil. I followed 100% of the directions and ingredients. It is perfect! Have you tried any version with nuts???
Katie Trant
Hej from Sweden! Glad you enjoyed this. I have never tried this recipe with nuts, but I don't see any reason why it wouldn't be delightful! Walnuts are my favourite in brownies.
Sarah
I made this with my 14 mths old son for a sugar free treat. So easy and sooooo good! That was exactly the recipe I needed. We left the chocolate bits out and it turned out perfect! Thanks so much for this.
We will make it again very soon.
Marke Jennings-Temple
Just made this tonight, following the recipe to the letter....it's a soggy, oily mess that is inedible and I can't even take it off the baking paper. So much oil! It's like it needs some flour of some sort.... Not sure what I've done differently to others. Strange.
Katie Trant
Hey Marke, sorry this didn't work out for you. It's so hard to know what went wrong without having actually been there in the kitchen with you. I wish I knew!
Hannah
Yes!!! Another commenter named Linda has very detailed instructions for cooking in an instapot, and I have done it more than 10 times already. Basically you make the batter the same way, and then pressure cook it on high in an instapot for 35 minutes. Absolutely love the result.
Deb
Do you think there would be a way to make these aduki brownies without baking them? Having an issue with gas in my building so can’t use stove.
Katie Trant
I don't think so, but I'd recommend you try making these Chocolate Energy Balls instead. Many similar ingredients, and super tasty. https://www.heynutritionlady.com/chocolate-date-truffles/
Victoria
I used canned beans instead. Worked well!
Cedar
I have a random question, as exciting as this recipe sounds, there’s not much mention of how much dry adzuki we need to leave overnight before cooking them? Like what amount of dried adzuki beans I need to measure out the night before?
Katie Trant
Hey Cedar, this recipe calls for adzuki beans that have been either cooked from dried or canned.There is a link to a tutorial for how to cook dried beans (https://www.heynutritionlady.com/how-to-cook-dried-beans-2/) which should be helpful. Generally dried beans will double their size on soaking and cooking, but I always cook a bit more than I think I need just to make sure I'm not short.
Luke
Just gave this a try, and enjoyed it a lot. I really like azuki beans as an ingredient in Japanese desserts, so pairing that up with chocolate was fun. I tried a sous vide recipe for I initially cooking the azuki beans themselves.
When cooking the azuki beans for making a dessert like this, I’m always impressed at how something that tastes so... beany at first can develop the flavor that it does when you make it into a dessert like this one or like anko. (Anko admittedly involves a lot of sugar) You mention that black beans can work in this recipe as well. Do azuki beans just have a higher natural sugar content, or some other flavor that makes them work well in desserts? Could other bean types like pinto beans be coaxed into desserts as well?
Katie Trant
I don't think that adzuki beans contain a whole lot more carbohydrate (sugar) than black beans, but they definitely have a sweeter flavour. Some people use chickpeas in desserts, like chickpea blondies or even dessert hummus (which to me sounds disgusting, but some people love it), so I'm sure there is the potential for using other kinds of beans in desserts. I have a chocolate black bean smoothie recipe on the site (https://www.heynutritionlady.com/chocolate-black-bean-brownie-smoothie/) which was inspired by another blogger putting canellini beans in her own smoothie, so I suppose that anything is possible, really!
Ines
Recipe went straight to my all time favourite! It's super easy to make, healthy and most importantly delicious. Even my 10 month twins liked them (minus chocolate chips).
Katie Trant
Yay! I'm so glad they were a hit with the whole family!
Hannah Nedrow
I think I'll be making these for the rest of my life. I followed another commenters instructions for baking these in the instapot, And I also tried baking a batch in a preheated air fryer. Both batches turned out excellent. Because I love these so much and grinding the beans and dates is the majority of the work, I pre-made a whole bunch of food processor beans and dates, and then I froze them in 400 gram packages in the freezer. When I want to make these brownies, I just take one of the packages out of the freezer and let it sauce and then proceed with the recipe. it only takes 5 to 7 minutes to get a batch of brownies in the instapot that way.
Katie Trant
Wow, pre-making the dates and beans is such a good idea! I still haven't tried these in the IP or the air fryer, but I'm happy to hear that both ways turn out so well!
TiffanY
Hi! Any idea how to substitute maple syrup for dates?
Katie Trant
Hey Tiffany! I have never tried this recipe with maple syrup, so unfortunately I can't advise on a substitution.
Claire
Hello : )
Would it be possible to have the ingredients in gram instead of cup? I tried to look at it online but I probably found the wrong converter as the batter was very condensed. Thank you very much in advance!!
Katie Trant
Hi Claire, I'm actually posting an update to this recipe very soon and will be including a conversion to grams then.
GLENNA HAUPT
Not ever having used a recipe with grams, I'm hoping my conversion to cups and ounces is accurate - This recipe looks awesome.
SuE
Oops forgot to leave a rating! These are great. They were actually better a full day after baking. When fresh out of the oven they were good but they got better after being in the refrigerator for a while. So good! Added two tbsp of maple syrup as per someone’s suggestion. Also used semi sweet chocolate because that’s all I had. Great taste. I’m going to have these on rotation.
Sue
These were tasty! They hit the spot for a sweet chocolate treat and I felt virtuous eating them. I did add 2 tbsp of maple syrup per someone else’s suggestion. Also I only had semi sweet chocolate around so I used that instead of the higher percentage cocoa content the recipe calls for.
Katie Trant
Thanks Sue! This is a good reminder that I need to make this recipe again one of these days. It's been far too long!
Nom Nom Nom
I had a bunch of adzuki beans left over and this was the perfect recipe! Unfortunately, I didn't have dates and used cane sugar instead, so the brownie came out pretty hard 🙁 Will definitely try again with dates!
Katie Trant
Oh, that's a bummer! I've never tested this recipe with cane sugar so I have no idea how it would turn out. The dates add a lot of moisture in addition to sweetness, so it would definitely be different. I hope you'll try again with dates!
Jacquelyn Schaefer
Can you use an egg substitute in this recipe? My son is allergic to eggs, but likes the idea of bean & date brownies (he's also gluten intolerant). Any recommendation would be appreciated.
Thanks!
Katie Trant
HI Jacquelyn, try using a flax or chia egg. 1 Tablespoon ground flax in 3 Tablespoons of water, let sit for 10 mins to thicken and then use to replace one egg. Good luck!
Sara
These tasted great! I was skeptical because I've had so many horrible date or prune & carob based healthy desserts, but these were really awesome.
Katie Trant
Glad to hear it!
Katie
Sweet Buttery Babies! These Aduki Bean Brownies were the best I've ever made. I have made brownies from aduki beans scads of times, but none like these. I love that there are only a few ingredients. I love that they are not too sweet (I raise bees, so I HAD to add a couple of tablespoons of homespun honey, but that just made them a tiny bit more special) And the finished product is a soft satiny texture that makes one feel as though they are eating a chocolatey cloud made by angels. I used Belgium chocolate chips on top and sprinkled coarse sea salt (and for the second batch...yes second batch...same day!) I added a layer of unsweetened shredded coconut. I made one batch with coconut oil and the second with grapeseed oil, (because it was handier), both batches were amazing. I have a feeling that I am going to have a bunch of new best friends once I start sharing these!!! Thank You. Thank You. Thank You, for sharing your knowledge. 😀
Katie Trant
Wow, such high praise for a humble bean brownie! I haven't made these in a while but you've reminded me of how good they are, must whip up a batch very soon 🙂
Katie
Amazing recipe! I have made them three times now, this last time is a double batch because well, because the first batch always goes in a heartbeat. Everyone I share them with falls in love. I'd say you're on to something. Delicious and fudgy, not too sweet, although I did add a couple of tablespoons of maple syrup because I like maple syrup. Dense but not overwhelming texture. These need no tweeking. Perfection.... Thank you!
Katie Trant
Glad you like them! I haven't made these in quite a while, so will have to dust off the food processor and make some again. Yum!
Yvonne
This looks delicious!I only have dried dates. How many should I use?
Katie Trant
Hi Yvonne,
I've never made this recipe using dried dates so I can't say for sure how it would turn out. They're typically a bit smaller than medjool dates, so I would guess that increasing by about 25% might do the trick. If you try it out please let us know what works for you!
Charlotte
Hi, these look delish but i'm not very good with cup measures, so I was just wondering roughly how many grams of the black beans and cocoa powder to use?
Thanks x
Katie Trant
Hi Charlotte - unfortunately I made this recipe with cups so I have no idea what the grams might be! But there are some good converter tools online you could try. And if you figure out the grams, please let us know!
V
These turned out great! Although maybe a bit too moist - but I added the whole can of beans, not just the cup and a quarter that the recipe called for! Regardless, it still turned out great! I liked that they weren't too sweet - just a nice cocoa-y flavour. I also added some coarse celtic sea salt to the batter, as well a bit sprinkled on top and it was a really great addition!! I will definitely make these again, and try using the right amount of beans next time (or upping the cocoa to counter the moisture of the beans...) 🙂 Thanks for the great recipe!!!
Hana
I made those yesterday without seeing your recipy that is funny enough almost the same. I used pecan nuts and fresh apples and dates. My son enjoyed it to the point that none was left for me by the evening
Katie Trant
Great minds think alike! They must have been really good if your son ate them all!
Tina
I find these to be quite bitter,so i think next time I might try a not so dark chocolate with orange. yum yum. My 21month old really like it thou, so that makes me happy.
I always have canned beans. rarely have to to cook and soak as i usually don't plan my meals ahead. I can find all sorts of beans at my local supermarket, organic with beans and water only so don't see why I would cook them anyway. I don't think it would turn out much cheaper if you think about the cost of electricity...
Katie Trant
If you've got a brand of canned beans you like and there aren't issues with the liner, that's great! I prefer to soak and cook mine, but always cook up a big batch and freeze the leftovers so I've got beans ready at a moments notice. Orange chocolate sounds lovely!
Shikha la mode
I am totally with you about things in moderation - unless it's cheesecake, in which case give me everything. I like this recipe a lot!
themuffinmyth
I hear ya on cheesecake! I rarely make it because I just can't have it around!
Dean Sarnowski
Tried this recipe tonight. Wasn't able to find adzuki beans, so I used black beans. For the sake of time, I used canned (less sodium version), but rinsed/drained well (don't hate me!). Upped the date qty slightly though. Also, threw in some of the chopped chocolate into the food processor with the batter.
Smells good. We'll see how they taste tomorrow..fingers crossed! : )
themuffinmyth
I'd never hate you for using canned beans! I use them from time to time - don't always have the time to soak and cook dried ones. However, adzuki beans are pretty quick cooking compared to some others, and I usually make extra and stash some in the freezer for next time. How did the brownies turn out for you? I assume with extra dates they'd be extra sweet and fudgy. Yum!
Dean Sarnowski
They turned great. Really fudgy too! Just curious..instead of the oil, have you ever considered using plain applesauce/unsweetened apple puree? I've used this replacement in cakes, and still turn out moist, and you can't taste the apples.
themuffinmyth
I've also done that with cakes and muffins. Truthfully I haven't considered it with these brownies because with the beans and dates I think they're already 'healthy' enough, and a little fat probably does wonders for the texture. And 4 Tbsp isn't very much oil for 12 brownies - only 1 tsp each!
Jenny @ BAKE
These brownies look incredible, you would never guess they were made from none treat ingredients!
themuffinmyth
And yet they are! Though those dates are a pretty good treat if you ask me.
Lauren
Oh my, these look delicious! I am all about the bean desserts lately. They seem to keep my blood sugar more stable. I can't wait to give these a try! 🙂
themuffinmyth
I know what you mean about the blood sugar - the dates help with that as well. What other bean desserts have you got up your sleeve?
janet @ the taste space
Oh yum! These remind me of a black bean cookie I've made but I bet these were be better as fudgy brownies. Can't wait to try them out. 🙂
themuffinmyth
Black bean cookies, you say? That sounds intriguing. The fudginess really works well in these brownies, I imagine the cookies would be on the cakey side? Anyways, yum!
janet @ the taste space
Yes, they are more on the cakey side of cookies but very good 🙂
londonbakes
I'm definitely in that first camp too (in case it's not obvious!) but I think it's always worth sneaking in a couple of better-for-you ingredients if you can do it without compromising on taste. What's the downside? Definitely going to try these!
themuffinmyth
I'd say, based on your blog, you span the first two camps. You do so much whole grain and a lot on the naturally sweetened side. But yes, only if you can do it without compromising taste. I hope you try these and let me know what you think!
Cammy
Oh I could feel every which kind of reply brewing to this post! And then I read your shout-out to our tendency to debate this subject and I broke into laughter instead. There is one thing we can agree on, if it's delicious, lets eat some. 🙂
themuffinmyth
Ah yes, one of our two favourite topics of debate. I'll definitely agree with you, if it's delicious, let's eat it! And these are definitely delicious. Give them a try!
Antonia U. (@health_inspirer)
These look so good and fudgy....also slightly healthier than the brownies I posted last month 😉 Can't wait to try them. I'm always up for healthier alternatives to my favorite treats x
themuffinmyth
Slightly healthier indeed, but still a treat. They are delish and fudgy though, and I hope you give them a try.
Patty smith
I made them. Oh soooooo good
Sandra
oooooo...bean brownies. This are quite possibly the best looking ones I have ever seen as well as being made with adzuki beans...awesome! I really to make some of these!
themuffinmyth
Thanks Sandra! The adzuki beans are really lovely in these. They add another layer of sweetness, and you'd never guess they're made from beans and dates. I hope you make them! Let me know how they turn out.
Deena Kakaya
How can something this enticing be made of beans and dates? Clearly it's possible, I NEED to try this out x
themuffinmyth
Definitely try it! I hope you'll be pleasantly surprised 🙂
Charlotte
Wow these are just cooking, but even before I try them I know they'll be delicious based on how amazing the batter tasted! And I was dubious about how bean and date brownies would turn out!
Katie Trant
I hope the cooked brownies were as good as the batter!
Charlotte
They were great cooked too! I was so impressed I've made them three times now for family and friends, who also really liked them. Thanks for the healthy brownie inspiration!
Katie Trant
Yay! So glad they're such a hit!