Super Sneaky Brownies
- Reviews 2
Ready In: 40 mins
Serves: 24
Ingredients
dry mix
- 1⁄3 cup flax seed meal
- 2⁄3 cup whole wheat flour
- 2⁄3 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup cocoa powder
purple puree
- 3 cups baby spinach leaves (a 9-oz. bag)
- 2 cups fresh blueberries (not in syrup) or 2 cups frozen blueberries (not in syrup)
- 1 teaspoon lemon juice
wet mix
- 1 1⁄2 cups black beans, cooked, cooled and drained
- 1 cup black coffee, at room temperature
- 1 1⁄2 cups sugar
- 2 teaspoons vanilla
- 2 cups chocolate chips (optional)
- 1 cup chopped nuts (optional)
Directions
- Preheat oven to 350 F, and grease a 9 x 13 inch baking pan.
- Mix the dry ingredients together in a large mixing bowl. Set aside.
- In a food processor or blender, mix the spinach, blueberries and lemon juice. Scrape down sides and bottom of bowl and continue pureeing until completely smooth. Transfer all but 1/2 cup to a storage container.
- Into the bowl of the food processor, along with the remaining 1/2 cup purple puree, add the black beans, coffee, sugar and vanilla. Puree until smooth.
- Mix the wet ingredients into the dry ingredients.
- If desired, add chocolate chips and nuts.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
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