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lngredents:
1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1 1 /3 cup melted butter, more for the baking pan
, 1/4 cup cocoa poy.rjer
1 /8 teaspoon teaspoon salt
2 teaspoons gluten-free pure vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1 /2 cup gluten-free semi-sweet chocolate chips
1 /3 cup finely chopped walnuts
Method:
Preheat the oven to 350° F.
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Butter an 8×8-inch baking pan. Place black beans, eggs, butter, cocoa po’M:ler,
salt, vanilla and sugar in the bowl of a food processor and blend until smooth.
Remove the blade and gently stir in the chocolate chips and walnuts. Transfer
mixture to the prepared pan. Bake 30 to 35 minutes, or until just set in the
center. Cool before cutting into squares.
Store brownies in the refrigerator for up to 3 days.
Makes 16
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