The Pioneer Woman Tasty Kitchen
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Black Bean Brownies

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Level: Easy

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Description

Black bean brownies that don’t look or taste like beans!

Ingredients

  • 15 ounces, weight Can Black Beans, Rinsed And Drained
  • 2 Tablespoons Cocoa Powder
  • ½ cups Quick Oats
  • ¼ teaspoons Salt
  • ⅓ cups Pure Maple Syrup
  • 3 teaspoons Stevia Baking Blend
  • ¼ cups Coconut Oil Or Vegetable Oil
  • 2 teaspoons Pure Vanilla Extract
  • ½ teaspoons Baking Powder
  • ½ cups Vegan Semi Sweet Chocolate Chips Or Regular

Preparation

Preheat oven to 350 F. You will need a food processor for this recipe. You can use a blender but a food processor will puree the beans better. Also, the original recipe says to use an 8×8 square pan but I found the brownies were too thin with this size pan. I used an 8x6x2 pan.

1. Rinse the black beans well and drain the water. Place the beans in a food processor and add all of the remaining ingredients except the chocolate chips (cocoa powder, quick oats, salt, maple syrup, stevia, oil, vanilla extract, and baking powder) and pulse for 3-5 minutes until the batter is smooth and all ingredients are well incorporated.

2. Fold in the chocolate chips using a rubber spatula and turn the mixture into the pan. Smooth out the batter and bake for 15-20 minutes. Then remove the pan from the oven and set it on a wire rack. Let brownies cool for 10 minutes. (I placed mine in the refrigerator because the brownies were very moist and gooey.)

Recipe adapted from Chocolate Covered Katie.

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