School lunch box: Black beans brownies
Gluten free, vegan brownies adapted from The Minimalist Baker
1 15 oz. can black beans, well rinsed and drained (plain, not seasoned)
2 large flax "eggs" (3 TBSP flaxseed meal + 6 TBSP warm water, see "Directions") no actual eggs are used
3 TBSP coconut oil, melted (or substitute other oil of choice)
3/4 cup cocoa powder (I use Hershey's Special Dark)
1/4 tsp sea salt
1 tsp vanilla extract
¾-1 cup sugar; to taste (no problem tasting batter; no raw eggs) *I use natural or demerara sugar
1 1/2 tsp baking powder
**Optional toppings: mini chocolate chips, toasted pecans or other nuts, shredded coconut flakes, favorite fruit spread or jam…be creative!
THE ORIGINAL: Click here to view the recipe
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