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Black Bean Brownies

According to my grammy, the perfect day to put up your Christmas trees for the season is the Sunday after Thanksgiving, and the perfect day to take it down is the Sunday after the New Year. For as long as I can remember celebrating these holidays, we have done just that. This year was no exception. Sunday evening we put up the Christmas tree and got her all gussied up for the next several weeks.

While in the throws of Christmas decorating passion, BandMan mentioned, not once, but twice, that he wanted brownies. This is not a shocking thing to hear from this chocolate monster's mouth; so what did I do?  I made brownies of course.

These brownies are gluten free and all that jazz. Also, they only make 3-4 brownies, but you can easily double this recipe and bake it in an 8 x 8 baking pan for leftovers. 

I served them a la mode with a small scoop of So Delicious Vanilla Bean Coconut Milk and a few extra chocolate chips on top for good measure.

So rich and decadent

3/4 c cooked black beans
1 tbsp cocoa
1/4 c oats
a pinch of salt
2 1/2 tbsp maple syrup
1 tbsp sucanat
2 tbsp coconut oil
1 tsp vanilla
a pinch of baking soda
1/8 tsp cream of tartar
a pinch of cornstarch
1/2 c chocolate chips
  1. Preheat your oven to 350
  2. Throw all the stuff, minus the chocolate chips, into your blender and get it all creamy and smooth.
  3. Fold in the chocolate chips and divide equally into small ramekins, or use some sort of 4 x 4 baking dish, and bake for somewhere between 15-20 minutes (I wasn't really paying too much attention).
Pre a la mode - this brownie was exceptional


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