- 9
Ingredients
- 20 g (3 tbs) Ground Flaxseed
- 1/3 cup Unsweetened Almond Milk
- 156 g (3/4 cup + 1 tbs) Granulated Erythritol (or dry sweetener of choice)
- 60 g (3/4 cup) Regular Cocoa Powder (unsweetened)
- 34 g (1/4 cup) Quinoa Flour
- 1 +1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Instant Coffee
- 1/8 tsp Salt
- 1/2 cup + 1 tbs Fresh Blueberry Puree (see directions)
- one 15.5oz can Black Beans, drained and rinsed well
- 14 g (1 tbs) Grapeseed Oil (or any other neutral oil)
- 1/2 tsp Vanilla Paste (optional)
- 64 g (1/4 cup) Natural Peanut Butter (no sugar/salt/oil added)
- 1/8-1/4 tsp Salt (depending on how salty you'd like it)
Preparation
Step 1
Preheat your oven to 350 degrees Fahrenheigt and spray an 8" brownie pan with cooking spray, set aside.
In a small bowl, stir together the flax and almond milk, set aside to gel up.
In a large mixing bowl, whisk together the erythritol, cocoa powder, quinoa flour, baking powder, baking soda, instant coffee and salt.
In a blender, puree blueberries and measure 1/2 cup + 1 tbs. Remove any leftover puree from the blender and add the 1/2 cup + 1 tbs back in. Add the beans, oil, vanilla paste and flax gel and puree until smooth.
In a small microwave-safe bowl, stir together the peanut butter and salt and microwave for 20 seconds, or until warm.
Pour the dry over the wet and fold together (batter should be thick). Scoop into the prepared pan and drizzle the warmed PB mixture over the brownie batter in lines. Make swirls by dragging a knife the opposite way of the PB lines.