Black Bean Avocado Brownies

Ingredients

• 1 (15.5 oz) can black beans, rinsed and drained
• 1 egg plus 2 egg whites
• 1/3 of a large ripe avocado
• 1 teaspoon olive or canola oil
• 1/3 cup, plus 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup sugar or sugar substitute of choice
• 3 tablespoons chocolate chips

Directions

1. Preheat oven to 350 degrees F. Grease a 8×8 inch baking pan.
2. Place all ingredients besides chocolate chips into blender or food processor. Process or puree until ingredients form a smooth batter. Pour into prepared pan, sprinkle with chocolate chips, nuts, or swirl in peanut butter and bake for 35-40 minutes or until knife inserted in center comes out somewhat clean and top of the brownies begin to crack.
3. Cool pan completely on wire rack then cut into 16 squares.

Notes
Calorie count will be less if you use sugar substitute such as stevia or splenda. Also, feel free to add nuts, peanut butter, or other swirl ins. Calorie count based on 1 square when there are 16 brownies. 


Recipe Sourcehttp://www.ambitiouskitchen.com/2012/11/black-bean-avocado-chocolate-chip-fudge-brownies-gluten-free-low-fat/

Chickpea Blondies

Ingredients

• Cooking Spray
• 1 can (15 oz) chickpeas, rinsed and drained
• 1/2 cup all natural almond butter or peanut butter
• 1/3 cup pure maple syrup or agave nectar (you can also use honey if you’re not vegan)
• 2 teaspoons vanilla
• 1/2 tsp kosher salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup of mix-ins (choc. chips, butter scotch chips, nuts, etc)

Directions

1. Preheat oven to 350 degrees F and spray 8×8 inch pan with nonstick cooking spray.
2. In a food processor, add all ingredients except chocolate chips and process until batter is smooth. Fold in 1/3 cup of mix-ins. Note: Batter will be thick.
3. Spread batter evenly in prepared pan then sprinkle 2 tablespoons of chocolate chips on top. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.) Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
4. Cool pan for 20 minutes on wire rack. Makes 16 blondies.

Notes

Adding an egg to the batter will make it more cake-like, but not vegan.You can use your favorite nut butter, just make sure it’s all natural. Feel free to add in other things according to your dietary needs like nuts, dried fruit, or other types of chocolate.

Recipe Sourcehttp://www.ambitiouskitchen.com/2013/04/flourless-chocolate-chip-chickpea-blondies-with-sea-salt-vegan-gluten-free-healthy/