These brownies have a very surprising ingredient that you probably have in your pantry right now...sometimes we serve them as breakfast because they have so many redeeming qualities and just some honey as a sweetener. :)Watch how easy this is to put together, and check out how many flexible ingredients and substitutions there can be! Even baking isn't difficult and can be very forgiving sometimes!To make these (single batch, 8x8 pan), you'll need:* 1 3/4 cup cooked black beans (one can, drained and rinsed)* 3 eggs (we think flax eggs work if we are remembering right! Doh - didn't write it down in my book!)* 1/4 cup melted butter or coconut oil* 1/4 cup cocoa powder* 1/2 cup honey OR 3/4 cup sucanat or sugar* pinch of salt (for home-cooked beans)* 1 teaspoon vanilla* 1/2 cup chocolate chips (optional)* 1/3 cup chopped walnuts (optional)Full recipe in The Everything Beans Book: https://www.kitchenstewardship.com/ebooks-at-kitchen-stewardship/the-everything-beans-book/ or try the 'blondie' version here: https://www.kitchenstewardship.com/cardamom-cranberry-christmas-cake-grain-free/ {LOL that includes a picture of the gelatin-egg fail that I couldn't really describe in the video!}The process is pretty easy - mix everything but the chocolate chips and walnuts to VERY smooth in a food processor, pour into a greased 8x8 baking dish, bake in a preheated 350F oven for 30-40 minutes. (Lots of little notes in the video!)The only part I forgot to say is how to store: room temp on the counter is fine for a day or two, but they're very moist so they'll last much longer in the refrigerator (5-7 days). They don't freeze well, unfortunately. Enjoy!![Now for a fun question...what do you think I'm making in the orange colorful jar on the right?? It's a VERY fun science experiment we can eat!]
