Not Your Regular Brownies

Black Beans Brownies

What you need:

• 1 can no-salt-added black beans drained and rinsed (or you can soak & cook your black beans yourself)
• 3 large eggs
• 1/3 cup melted butter more for the baking dish (you can replace the butter with coconut oil)
• 1/4 cup cocoa powder
• 1/8 teaspoon teaspoon salt
• 2 teaspoons gluten-free vanilla extract
• 1/3 cup plus 2 tablespoons cane sugar (or stevia/honey)
• 1/2 cup gluten-free semi-sweet chocolate chips
• 1/3 cup finely chopped walnuts (or pecans)

What to do:

Preheat oven to 350°F. Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Make sure to mix them very well. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

Coconut Brownies

What you need:

1 1/2 cups shredded coconut
1/2 cup raw cocoa powder
1 tbsp virgin coconut oil
1/2 tsp vanilla beans (optional)
1/2 tsp alcohol-free vanilla extract (add more if not using beans)
1/4 – 1/2 cup honey

What to do:

Pour the coconut into a food processor and blend until small pieces are produced. Add all of the remaining ingredients and blend well.

Using a small cookie scoop, place each bite onto dehydrator sheets. Dehydrate at 125 for 2-4 hours depending on how soft you want them.

Oven option: Set temp to lowest possible setting or use dehydrator setting. Bake for 1-2 hours depending on heat setting.

Note: Photo & recipe courtesy of Wholefoods