Black Bean Brownies

Black Bean Brownies

• 1 (15.5 ounce) can black beans, rinsed and drained
• 3 eggs
• 3 Tbsp oil
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 3 tsp vanilla extract
• 1 tsp baking powder (for more cake-like brownies)
• 1/2-3/4 cup sweetener of your choice (honey, sugar, agave, etc)

1. Preheat oven to 350 degrees F. Spray an 8x8 square baking dish with cooking spray.
2. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sweetener, in a blender; blend until smooth.
3. Pour the mixture into the prepared baking dish. 
4. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 25- 30 minutes.

No-Dye Avocado Frosting

• 1 ripe avocado
• 1 tablespoon butter, softened
• ½ teaspoon vanilla extract
• 2 cups powdered sugar (plus a little more if needed)
• Pinch salt

1. Using the whisk attachment for your mixer, beat avocado and butter until combined and no lumps remain.
2. Beat in vanilla and salt.
3. Add powdered sugar slowly and mix until combined. Add more powdered sugar to reach desired consistency.

Amy's notes- 9/3/2013 Made it and YUMMY! I used lentils instead and 1t of peppermint extract in the brownies and 1/2t in the frosting or do a peanut butter frosting leave out peppermint. The frosting is REALLY green! Turned out great. But, when I waited 24 hours to eat them, they were much better, so wait and put in the fridge.