KALEIGH
ATKINSON
BLACK BEAN
BROWNIES
Ingredients
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1 3/4 C cooked black beans that have been soaked over night (or 1 15oz can well rinsed & drained)
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2 eggs
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3 T melted organic, unrefined coconut oil
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3/4 C raw organic cacao
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1/4 t sea salt
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1 t vanilla
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1/4 C rice malt
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1/4 C raw coconut palm sugar
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1 1/2 t baking powder
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1 t baking soda
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1/4 C filtered water
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Optional add ins such as coconut flakes, chocolate chips, candy bites, fresh berries, nut butters... etc. Instead of water you could also use coffee for a twist ~ go wild
Directions
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Preheat oven to 350 degrees
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Grease your baking pan or muffin tin with coconut oil or parchment paper / liners.
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Add all ingredients into high powered blender and puree until you have a smooth, even consistency.
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Pour your batter into baking dish of choice and spread evenly. Top with optional add ins as this point.
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Bake time for muffin tins will be about 20 minutes. Baking dish will be about 30-40 minutes. Insert toothpick, when clean your brownies are done (you do not want a wiggly center)!
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Let cool on rack at least 10 minutes. Carefully cut and remove brownies. They will be light and fluffy, black pillows of joy! I like mine best served hot with cold homemade labneh and a dash of cinnamon & honey
Adapted from The Minimalist Baker