The Pioneer Woman Tasty Kitchen
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Black Bean Brownies

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Level: Easy

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Description

Moist, low-carb, chocolatey brownie goodness—made from black beans. These brownies will give your taste buds what they want and keep you full.

Ingredients

  • 1 can (15 Oz. Size) Black Beans, Rinsed, Drained
  • 2 Tablespoons Cocoa Powder
  • 6 Tablespoons Oats
  • 2 Tablespoons Ground Flax
  • ⅛ teaspoons Salt
  • ¼ teaspoons Cinnamon
  • 2 Tablespoons Splenda Or Stevia
  • ½ teaspoons Baking Powder
  • 3 Tablespoons Honey
  • 2-½ Tablespoons Brown Rice Syrup
  • 2 teaspoons Vanilla
  • 4 Tablespoons Coconut Or Vegetable Oil (or A Combination Of Both)
  • ½ cups Stir-ins (coconut, Chocolate Chips, Nuts, Dried Fruit, Etc.)

Preparation

Preheat the oven to 350ºF and grease a 9″ pie dish.

Take the black beans and process them in your food processor—or just mash them up really well. Once the beans are mashed up, stick them in a large mixing bowl.

Now, mix together the dry ingredients (except the stir-ins): cocoa powder, oats, flax, salt, cinnamon, Splenda (or stevia), and baking powder; process them a little bit. Add to the beans and mash it all together.

Now, add the honey and brown rice syrup and stir the mixture. Add the vanilla and coconut/vegetable oil(s), and stir again.

For these brownies, you are going to have to add some stir-ins, otherwise they will fall apart. It doesn’t matter what you decide to put in them, but you need to have at least a total of 1/2 cup. I added a 1/2 cup mixture of nuts, coconut, and chocolate chips, but of course, you can add whatever you like.

Fold your stir-ins into the batter. Pour the batter into the pie dish, and bake for 20-30 minutes.

Brownies are done when you put the poker in and it comes out clean, and the brownies are not runny in the center.

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