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  • Lauren

Bomb Black Bean Brownies!

Updated: May 3

These brownies are seriously amazing! You would not know there's beans in them unless you spilled the beans haha and told everyone! They remind me of those little debbie cosmic brownies but of course way better for you! I've tried to make these before and it was a sad sitch because I didn't drain and rinse the beans, so for the people in the back DRAIN AND RINSE THE BEANS! These have approachable ingredients all thrown in the blender with pure chocolatey decadence as the result. I ate a whole row (shhh!) while photographing and then my kids ate them after school. And guess what?! they're gluten free, dairy free, refined sugar free, grain and nut free!

Makes 12

1 ripe banana

2 eggs

1 15 oz can black beans (drained and rinsed)

1/4 cup cocoa powder (or carob)

1/4 cup unrefined coconut oil

1/3 cup pure maple syrup

1 tsp baking powder

1/2 tsp pure vanilla extract

Pinch of sea salt

Handful of dark chocolate chips (or carob) to sprinkle on top (optional)

Preheat oven to 375. Line 8x8 dish with parchment paper.

Mix all ingredients in blender or food processor until smooth. Pour into lined dish and bake for 35-38 minutes, check center with toothpick to assess doneness and then cool in pan 30 minutes. May lift by parchment paper and transfer to wire rack to finish cooling. When completely cool, slice and enjoy. Refrigerate leftovers (if you have any!) in a sealed container. Watch the reel here

Notes: For those that suffer from reflux or inflammation, carob is great substitute for chocolate.

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