These guys are gluten free and vegan too! I think it is awesome that one little dish checks off so many marks on the diet spectrum.
I had a custom cake order this week, which was kind of hilarious. The request was for a baby butt cake LOL I was kind of stumped on what I was going to do. So Saturday morning I got up early and went to work...
It is hard to keep out of the left over frosting and cake batter.... but I digress. Took some monthly progress pics too.
So back to the brownies...
I was inspired to make these from an @ +loveMaegan IG post which I then pinned on Pinterest. (BTW you can follow me on IG my handle is @MLGraham09) My sister in law saw the pin and requested that I bring them to family dinner night. I was afraid that the husbands and kids would not be fans, so we had regular brownies too as back-up. Well, my 9 YO son and niece finished a third of the pan. If they are kid approved, then they must be good!
So then I decided I would tweak the recipe some more and take them to a work luncheon. Everyone was suprised about the secret ingredient. After the experiment, I decided that I liked the original recipe better. So I am posting that :)
Low Cal Black Bean Brownies
(gluten free and vegan too!)From Chocolate Covered Katie
Ingredients
- 1 15 oz can black beans (drained and rinsed)
- 2 tbsp cocoa powder
- 1/2 cup oats
- 1/4 tsp salt
- 1/3 cup maple syrup (or honey although it is not strict vegan)
- 2 tbsp sweetener of choice (I used stevia, or you can omit and increase syrup to 1/2 cup)
- 2 tsp vanilla
- 1/2 tsp baking powder
- 2/3 cup semisweet chocolate chips (not optional)
Instructions
Preheat oven to 350*F. In a blender or food processor, combine all the ingredients except chocolate chips until smooth. Stir in half of the chocolate chips. Pour into a greased 8x8" dish. Top with other half of chocolate chips. Bake for 15-18 minutes.
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