peanut butter black bean brownies

This healthier alternative to regular brownies is delicious, high in fiber, devoid of refined sugar, gluten free, and you would never know there are black beans in there (I promise!). I highly recommend feeding this to your family and friends without telling them there are black beans, and seeing if they can guess the secret ingredient ;)

ingredients

 ●  1-15 oz can black beans, drained and rinsed

●  1⁄2 cup gluten-free oat flour (can sub regular gluten-free all-purpose flour)

●  3 Tbsp raw cacao powder (or unsweetened cocoa powder)

●  1⁄2 cup maple syrup

●  1⁄4 cup grass-fed organic butter or ghee (or coconut oil for vegan version)

●  2 tsp vanilla extract

●  1⁄2 tsp baking powder

●  1⁄4 tsp salt

●  1⁄3 cup chocolate chips

●  1⁄3 cup peanut butter chips, OR 1⁄4 cup warmed peanut butter to marble the top

●  Optional: flakey salt or more chocolate and peanut butter chips for topping

Directions

1. Preheat the oven to 350.

2. Put black beans in a food processor, and process until it turns into a paste. Add the oat flour, cacao powder, maple syrup, butter, vanilla, baking powder, and salt, and process until fully combined.

3. Fold in chocolate and peanut butter (PB) chips (or just chocolate if not using PB), and transfer to a parchment paper-lined 9x9 baking pan. Top with optional flaky salt and/or optional peanut butter. Use a thin tool to marble the peanut butter and spread it out over the top.

4. Bake brownies for 20-25 minutes, or until you can place a toothpick in them and it comes out almost clean or you shake it and it doesn’t jiggle.

5. Remove from the oven, and let cool for at least an hour before cutting.