The idea for this recipe comes from Jessica’s white chocolate brownies. Her photos look fabulous, but I don’t have half of the ingredients the recipe requires. So I came up with this ‘basic’ version and wasn’t disappointed. These brownies are dense, rich, really taste “white-chocolaty” and have reasonable nutrition facts. The recipe uses ‘real’ white chocolate (high in sugar), but “dilutes” it with other ingredients like canned beans, zucchini and oats.
Ingredients for 6-8 servings:
A couple of notes about the ingredients:
– If you don’t want to use whey, you could replace it with powdered skim milk.
– The skin of the zucchini must be peeled in this recipe.
– I used white chocolate because it was easier to find at the grocery store, but you could use cocoa butter + your favorite sweetener instead.
I melted the white chocolate in the microwave, then mix all ingredients together in my food processor (without baking or steaming the zucchini before, I just used raw zucchini). I baked the mix for about 20 min at 200-220 degrees Celsius. It’s better to let the brownies completely cool down before serving. They’re firmer and they taste better after a few hours in the fridge.
Nutrition facts per serving: 100 kcal, 7 g protein, 13.1 g carbs, 3.9 g sugar, 2.3 g fat, 1.9 g fiber.