Black Bean Oat Brownies

Since this recipe has been in high demand lately, I thought I would post it for everyone. There are many black bean brownie recipes out there, and the main idea is to replace processed, refined flour with protein and fiber-rich black beans. It also uses agave nectar (or can substitue maple sysrup or brown rice syrup) so that you are using a lower-glycemic and natural sweetener - a much better choice than white sugar! This recipe originally came from my aunt (who is also a health counselor) Amie Hall of From Your Inside Out, and I've made some changes. It is AMAZING! Give it a try - easy to make, delicious and a good choice for a chocolatey brownie. Enjoy!


Black Bean Oat Brownies

Prep Time: 10 minutes
Cooking Time: 35-40 minutes
Yields: 32 small brownies

Ingredients:
12 oz. organic chocolate (can use chocolate chips or carob chips)
16 oz. can organic black beans, drained and rinsed
3 organic or local eggs
1/2 - 2/3 cup agave nectar, brown rice syrup or real maple syrup
3 tablespoons organic coconut oil (use refined for no coconut flavor)
1 teaspoon organic vanilla extract
1/2 cup organic rolled oats
1/2 teaspoon baking powder

Directions:
1. Preheat oven to 350 degrees.
2. Place chips in a heat resistant bowl in pot of a boiling water until melted. Can use microwave if preferred (stir and check every 30 seconds to avoid burning).
3. Melt coconut oil using same method as chocolate.
4. Combine all ingredients in blender or food processer and blend until smooth, scraping sides as needed.
5. Pour batter into one 9 X 13 pan or two 8” or 9” square pans sprayed with organic olive oil or greased with butter.
6. Bake for approximately 35-40 minutes.
7. Allow to cool or place in refrigerator, cut and serve.

©2009 Kendall Scott Wellness
Adapted from Amie G. Hall - From Your Inside Out