Black Bean Brownies

These brownies are delicious and packed with protein and fiber! The beans are amazingly undetectable!  They went quick in our house so I will definitely be making them again soon.  Free of eggs, oil, flour, and dairy.  This recipe is slightly modified from Detoxinista.  The original recipe calls for one cup of coconut sugar.  I found a half cup to be perfect for us but this batter is easy to sample with no egg so you can taste and adjust the amount of coconut sugar according to your personal palate. 

Ingredients:

1 ½ cups black beans or 1 (15 oz) BPA free can drained and rinsed

¼ cup raw almond butter

6 tablespoons raw cacao powder

2 tablespoons ground flax seeds

2 teaspoons vanilla extract

½ cup coconut sugar

½ teaspoon baking soda

¼ teaspoon salt (If the almond butter has salt, omit the extra salt)

½ cup dark chocolate chips, Enjoy Life is my favorite brand

Instructions:

1.      Preheat the oven to 350F and line a 9 inch square glass baking dish with parchment paper. 

2.     In a food processor, mix black beans until smooth.

3.     Add almond butter, cacao powder, ground flax, vanilla, coconut sugar, salt, and baking powder.  Process until smooth.

4.     Add the chocolate chips to the batter and pulse a few times to mix them in.

5.     Scoop the batter into the dish and smooth out with a spatula. 

6.     Bake for 30 minutes.

7.     Allow for brownies to cool before cutting them into squares.  They are very fragile when warm. 

8.     Store in a glass air tight container in the fridge.

Enjoy!