LITTLE BLACK BEAN BROWNIE SURPRISE

Ingredients

• 1 tbsp Flaxseeds, ground
• 210 ml Black beans, canned, drained, MRSJP
• 1 1/2 tbsp Applesauce, unsweetened
• 90 ml Cocoa powder, unsweetened
• 1/8 tsp Sea salt flakes
• 1/2 tbsp Vanilla extract
• 60 ml Cane sugar
• 3/4 tsp Baking powder
• 1 tbsp Chopped walnuts
• 1 tbsp Dark chocolate chips
• 1 tbsp Dried cranberries

Method

1. Preheat oven to 350 degrees F.
2. Prepare a non stick tray or muffin tin if you want to make muffin brownies instead, both are amazing.
3. Make sure you’ve rinsed and thoroughly drained your black beans.
4. Prepare flax egg by combining flax and water (2 heaping Tbsp (~16 g) flaxseed meal + 6 Tbsp (90 ml) water) in the bowl of your food processor or blender. Pulse a couple times and then let rest for a few minutes.
5. Add remaining ingredients (besides walnuts and cranberries as this is for the topping) and puree – about 3 minutes – scraping down sides as needed. You want a pretty smooth batter.
6. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but not runny at all. You should have to scrape it out.
7. Fold in the cranberries and then either spoon out the batter into a thin baking tin or evenly distribute into the muffin tray and smooth the tops.
8. Now, sprinkle with your chopped walnuts.
9. Bake for 30 - 40 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 35 mins as a slice but a little less as muffins. This was about 26 mins.
10. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – they are suppose to be fudgy.
11. Store in the refrigerator in an airtight container for up to 5 days if you can stop yourself and your family from eating them all at once.