Kidney Bean Brownies [vegan]

When I saw a can of kidney beans buried in the back of my pantry, waiting to be expired, I knew immediately that I wanted to incorporate them into something sweet.

These vegan, gluten-free Kidney Bean brownies turned out to be a crowd-pleaser when I brought them to work the following day. My coworkers averaged three brownies each, and even took some home for late-night dessert. Little did I know that a recipe, which I had completely improvised on the spot, turned out to be such a winner!

Best of all, these brownies are incredibly easy to make. Just blend together the ingredients then throw into the oven! That’s it!

Ingredients

• 1 15oz can kidney beans

• 2 tbsp ground flaxseed + 5 tbsp cold water

• 2/3 cup cocoa powder

• 3 tbsp coconut oil

• 1/4 cup organic cane sugar

• 1 tbsp maple syrup

• 1/4 tsp sea salt

• 1 tsp Baking powder

• Optional: Chopped hazelnuts for topping

Instructions

1. Preheat oven to 350 F.

2. Blend all ingredients (except for hazelnuts) in a food processor.

3. Divide batter into a greased standard size muffin pan and sprinkle on chopped hazelnuts.

4. Bake for 20-25 minutes until tops are dry.

5. Enjoy!

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