Beanie Brownies With Variations
Ready In: 35 mins
Yields: 20 brownies
Ingredients
- 1 (18 1/3ounce) box brownie mix (your favorite brand)
- 1 (15 ounce) can cannellini beans (white kidney beans)
Option 1- Lemon Ginger
- 1 teaspoon lemon extract
- 2 teaspoons ground ginger
- 1 lemon (zest of)
- 1⁄2 cup sliced almonds (sprinkle on top)
Option 2 - Cranberry orange
- 1 teaspoon orange extract
- 2 teaspoons ground ginger
- 1 orange (zest of)
- 1⁄2 cup dried cranberries (minced, to sprinkle on top)
Option 3 - Cherry almond
- 1 teaspoon almond extract
- 1⁄2 cup dried cherries (minced, to sprinkle on top)
- 1⁄2 cup sliced almonds (to sprinkle on top)
Option 4 - Pumpkin
- 1 cup pumpkin puree
- 1⁄4 teaspoon ground ginger
- 2 teaspoons cinnamon
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1⁄2 cup pecans (chopped, to sprinkle on top)
Option 5 - Apple spice
- 1 cup unsweetened applesauce
- 1⁄4 teaspoon ground ginger
- 2 teaspoons cinnamon
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1⁄2 cup walnuts (chopped, to sprinkle on top)
Directions
- Preheat oven according to the instructions on the brownie mix.
- Spray an 8x8 baking pan with non-stick cooking spray.
- Pour the beans into a strainer, and rinse well. Put the beans back in the can and add enough water to cover beans.
- Put the beans and water into the bowl of a food processor and process until smooth. Transfer to large mixing bowl.
- Add brownie mix to beans and stir until combined.
- Stir in whichever ingredients required for the flavor option of your choice, except anything listed as a topping.
- Pour batter into prepared pan, sprinkle any toppings and bake according to package directions and until a toothpick inserted in the center comes out clean.
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