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Melissa Kathryn

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Ingredients Method

Ingredients
  

  • 3/4 cup cooked black beans dried beans preferred over canned, thoroughly rinsed and drained, no salt added
  • 1/4 cup safflower oil
  • 1/4 cup extra virgin olive oil
  • 2 whole organic eggs free range
  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup sucanat this is a clean eating sweetener and wonderful in baked recipes
  • 2 small single serving packets of truvia or stevia
  • 1 1/2 tsp vanilla extract
  • 1/2 cup mini chocolate chips divided (try Enjoy Life, gluten free, vegan friendly)
  • 1/3 cup oat flour I used Bob's Mill gluten free oat flour
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 cup confectioner's sugar for dusting, optional ( I used WheyLow powdered sugar) and crushed candy cane

Method
 

  1. Preheat oven to 350 degrees F. Grease a 9x9 square baking pan with butter flavored cooking spray. In a blender, puree the cooked and rinsed black beans with the safflower and olive oil. Pour into the bowl of an electric mixer. Add eggs, cocoa, sucanat, truvia or stevia and vanilla. Melt half the chocolate chips and add to mixer. Blend on medium until smooth. In a small bowl, whisk together oat flour, baking powder and salt. Add to the mixer until just incorporated. Stir in remaining chocolate chips. Pour into prepared pan and bake for about 20 minutes, until surface looks somewhat matte around the edges and shiny in the middle. Let cool at least 15 minutes before cutting. Dust with powdered sugar and top with crushed candy cane pieces.
  2. If you are short on time try this:
  3. Use Ghirardelli or NO Pudge Brownie mix and:
  4. (16 brownies)
1 15.5 ounce can black beans
1 package brownie mix (20 ounces)
  5. Blend UNDRAINED black beans in food processor or blender until smooth. Mix in with brownie mix and bake following package
  6. For one brownie = 154 calories, 4.2 g fat, 30 g carbohydrates, 17 g sugar, 2.5 g protein, 2.3 g fiber, 103 mg sodium