Black Bean Brownies - Vegan, Low Fat

Dry Ingredients:
1 1/2 cups flour (whole wheat, or white, or your own GF favorite)
1 tsp salt (I use Morton's Lite Salt)
1 tsp baking powder
2 1/4 cups raw sugar (can be reduced if desired)
1 1/4 cup cocoa (I used Hershey's)

Wet Ingredients:
1 15 oz can black beans, RINSED and filled with new water (I use low sodium)
1 tsp vanilla
2 TBS cashew butter (optional, can use other nut butter if desired, double for stronger flavor)

1 1/2 cups chopped nuts or chips (optional - not included in nutrition calculation)

*up to* 1 cup of water (add a little at a time at the end to to get a good batter consistency)

- See more at: http://www.nomeatathlete.com/black-bean-brownies/#sthash.hmiDUNfD.dpuf

see:

http://www.nomeatathlete.com/black-bean-brownies/

for the original recipe, tips, and optional substitutions :)

blend/puree beans and water (and nut butter, if using), add vanilla

in a separate bowl, mix all dry ingredients together

mix dry ingredients with wet ingredients

add up to a cup of water to get a good batter consistency (you may need more or less, eyeball it as you go) *Note: after filling the can with rinsed beans to to the rim with fresh water, I only needed about 1/8 cup of extra water.

grease bottom of a 9 x 13 pan (I used Pam and spread it out with a paper towel), pour batter into pan and smooth out evenly

bake in pre-heated oven at 350 degrees for 25-30 minutes or until done (Mine took 27-28 minutes and were not overdone or gooey). I watched mine closely after 20-25 mins. Middle should look fairly dry and be firm to the touch, and tooothpick should come out clean.

cut into squares and enjoy!

Serving Size: makes 24 ~2 inch pieces

Number of Servings: 24

Recipe submitted by SparkPeople user STACI3385.