Black Bean Brownies

Black Bean Brownies

2-½ Tbs. flaxseed meal

6 Tbs. water

1 (15 oz.) can black beans, well rinsed & drained

3 Tbs. coconut oil, melted

¾ c. cocoa powder

¼ tsp. sea salt

1 tsp. pure vanilla extract

Heaping ½ c. raw sugar

1-1/2 tsp. baking powder

           

Toppings:

Crushed walnuts, pecans or semisweet chocolate chips, optional

Heat oven to 350 degrees & lightly grease a 12-slot standard size muffin pan.

Put water & flaxseed in blender, pulse a couple times & then let rest a few minutes.

Add beans, oil, cocoa, salt, vanilla, sugar & baking powder & puree about 3 minutes.

It should be slightly less thick than frosting, add water if needed.

Fill muffin cups & smooth tops.

Optional: sprinkle walnuts, pecans or chocolate chips.

Bake 20-26 min. or until the tops are dry & the edges start to pull away from sides.

Let cool for 30 min. before removing from pan. The insides are meant to be very fudgy, so don’t be concerned if they seen too moist – that’s the point.

Store in airtight container for up to a few days. Refrigerate to keep longer.