The BEST Black Bean Brownies EVER!

BLACK BEAN BROWNIES, GLUTEN FREE (almost sugar free!) (aka THE BEST) by Shana Lee, WLS Foodie

• 1 Can Organic Black Beans, drained

• 1 C sugar-free Hershey's Chocolate Chips

• 4oz "No Sugar Added" Apple Sauce (NO OIL - Applesauce takes place of oil)

• 1 tsp Sugar-free Vanilla Syrup or 1 tsp Vanilla

• 1/4 C Coconut Flour (1/2 C for more of a cake brownie)

• 2 Tbl Unsweetened Cocoa Powder

• 1 1/2 tsp Baking Powder

• 1/4 Tsp Baking Soda

• 3 Large Eggs

• 1 Tbl (heaping) Honey (to make sugar-free, use soaked dates as sweetener or sugar-free maple syrup

• 1/4 C Splenda (opt)

• 1/4 tsp salt

Preheat oven 350 Add one can drained organic black beans into your Vitamix or food processor, blend until completely pureed. Next add pureed black beans into a mixing bowl set aside. In a small bowl combine 1 cup chocolate chips and applesauce melt in microwave, check every 39 seconds until chips are melted. Or you can melt in saucepan. Add melted chips and applesauce to black bean mixture, stir until combined then add vanilla, coconut flour, cocoa powder, baking powder, baking soda, honey, salt, and Splenda. Whisk until combined. Add one lightly whisked egg at a time into black bean mixture. Mix/whisk generously. Pour into a buttered or coconut oiled and lightly coconut floured 5x10 glass baking dish. Spread batter out with spatula until even. Bake for approximately 25-30 minutes or until toothpick comes out just about clean. Do not be concerned if middle is a little soft, brownie cake will continue to cook after you take out of oven. Let cool on cooling rack for several minutes cut and serve. Yields approx. 13 Brownies

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