The Pioneer Woman Tasty Kitchen
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Chocolate Zucchini Beanie Brownies

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Level: Easy

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Description

A moist, chocolaty, rich, gluten free brownie filled with chocolate chips and zucchini.

Ingredients

  • 15 ounces, weight Canned Black Beans, Rinsed And Drained
  • ¾ cups Egg Substitute Or 3 Eggs
  • 2 Tablespoons Coconut Oil Or Canola Oil
  • ½ cups Unsweetened Cocoa Powder
  • ½ teaspoons Baking Powder
  • 1 teaspoon Vanilla Extract
  • ½ cups Brown Sugar
  • ½ cups Semi-sweet Chocolate Chips ( I Used Mini Chocolate Chips)
  • 1 cup Zucchini, Grated And Patted Dry

Preparation

Preheat oven to 350 F. Spray an 8 x 8 brownie pan with cooking spray and set it aside.

In a food processor or blender add all the ingredients, except chocolate chips and zucchini. Process until smooth.

Fold in the chocolate chips and zucchini

Pour batter into prepared pan and bake for 30-35 minutes. Then insert a toothpick into the center. If it comes out clean, brownies are done. If not, cook for another minute or two until it does. Remove pan from oven and set on a rack. Leave brownies in pan to cool before cutting.

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