Would you feel less guilty if you ate a brownie that had a full serving of veggies in it? Maybe. But you’re probably thinking, “Sure. But I’m I won’t like them!” I had that thought too so I had to come up with a recipe that would prove me wrong. And here it is!
These brownies are thick and fudgy and perfectly moist. And I promise I won’t tell anyone your secret! Enjoy!
1 15 oz can black beans
1/4 cup water
1 teaspoon vanilla extract
1 15 oz package Pantry Brownie Mix
1 scoop Enrichables Super Veggie
1/2 cup butter, melted
- Heat the oven to 350˚F.
Rinse and drain the black beans and place in the Flex+ Food Processor along with the water. Process until completely smooth and no chunks remain.
- In the 4-Qt Plastic Mixing Bowl, combine the beans, vanilla, brownie mix, super veggie, butter and 3 eggs until well combined.
- Pour into a greased or parchment-lined 9×9 square baking pan.
- Bake 25-30 minutes or until set. Remove to a Stackable Cooling Rack and cool completely before slicing.
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