Black Bean Brownies

Yes, you read that correctly…. Black Bean Brownies!!
When sweet cravings get the best of you it is always nice to have something to fall back on that won’t knock you off the wagon. This recipe packs in over 60 grams of protein and melts in your mouth like the ultimate cheat meal, without the guilt!  

 

Fudgy black bean brownie goodness. That really is the only way to describe this decadent, gluten free dessert.
Brownie Ingredients:
1 can black beans
1/3 cup pumpkin puree
1/4 cup honey
1 1/2 teaspoons espresso powder
1 egg
1/4 cup egg whites
1/2 cup dark chocolate cocoa powder
2 teaspoons vanilla extract
1 Tablespoon baking powder
dash salt
1/3 cup dark chocolate chips
 
Peanut Butter Topping:
1/3 cup peanut butter
1 Tablespoon honey
1/4 teaspoon vanilla

Place all of the ingredients for the brownie in a blender or food processor (I use a bullet) and blend until smooth. Pour blended mixture into a greased 8×8 baking dish.

 Place all of the ingredients for the peanut butter topping in a microwave safe dish and microwave for 30 seconds or until melted. Spoon the topping in three rows over the brownie batter and then swirl with a knife or the base of your spoon to create a swirl pattern across the top.
Bake at 350 for about 30 minutes (until a toothpick comes out clean). Let the brownies cool then place them in the fridge for an hour or more before serving.

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