What’s better than a brownie? When you make it even more delicious! Using my Blackout Brownies as the inspiration for this recipe, I sandwiched it in between a chewy oatmeal layer, then topped it with a creamy chocolate peanut butter frosting! The only thing better than how they taste is know you’re getting extra protein from the black beans! And I promise, no one will ever know!

Triple Layer Brownies
Makes 16 servings

Bottom Layer:
1/2 cup dry roasted peanuts, chopped
1 cup quick or old-fashioned oats (I use these)
1/2 cup packed brown sugar
1/3 cup all-purpose gluten-free flour (I use this one)
1/4 teaspoon baking soda
1/2 cup butter, melted

Brownie Layer:
1 15oz can black beans, rinsed and drained
4 tablespoons water
2 teaspoons vanilla
3/4 cup butter, melted
3 eggs
2 cups sugar
1 cup unsweetened cocoa powder
1 cup gluten free flour (I use this one)
1/2 teaspoon salt

Top Layer:
3/4 cup semi-sweet chocolate morsels (I use these)
1/2 cup creamy peanut butter

1. Heat the oven to 350°F.  Line a 9×9 metal baking pan with parchment paper.
2. Combine the oats, brown sugar, flour, baking soda, and peanuts in a small bowl.  Add the butter and mix well.  Press the oat mixture onto the bottom of the pan.  Bake 8 minutes.  Remove from the oven. 
3. Meanwhile, In a food processor, process the beans, water and vanilla until smooth and no chunks remain. Transfer the bean mixture to a mixing bowl.
4. Stir in the melted butter and eggs. Mix until well combined.
5. Add the sugar, cocoa powder, flour and salt to the bean mixture and mix well.
6. Gently spoon the batter over the partially baked crust.  Carefully spread to the edges of the pan. 
7. Return to the oven and bake, 30-35 minutes. 
8. Remove from the oven and cool completely. 
9. Combine the chocolate morsels and peanut butter in a microwave safe bowl.  Microwave on HIGH 1 minute.  Stir until smooth.  Spread the chocolate mixture evenly over the cooled brownies. 
10. Cool until the chocolate mixture is set.  Cut into bars.  Store in a tightly covered container in the refrigerator.

Enjoy!

SHOP MY KITCHEN!

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

I’m love love loving these sweet potato smoothies! They have been key to my weight-loss over the last month! I never thought sweet potatoes would be the key but they have been for us!

Pineapple Sweet Potato Smoothie
Makes 1 serving

1 cup frozen pineapple chunks
1/2 baked sweet potato
1 scoop Enrichables Super Veggie
1 Scoop Enrichables Pea Protein
1/4 cup almond milk
2 cups water

Place all ingredients in a blender container and blend for one minute until smooth.

Enjoy!

SHOP MY KITCHEN!

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.