My Black Bean Brownies (Low Fat, Low Sugar)

• 1 (15 ounce) can organic black beans or (15 ounce) can pinto beans
• 3 large eggs (or 2 jumbo eggs)
• 1/4 cup almond milk
• 2 -3 teaspoons vanilla extract
• 3 drops liquid stevia (to taste)
• 1 tablespoon agave nectar (to taste)
• 2 -3 tablespoons unsweetened cocoa powder (I usually use 2 T., can also sub carob powder)
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon or 1/4 teaspoon cardamom

1. Preheat oven to 350 degrees F.
2. Pour beans into a colander and rinse very, very, very well.
3. Place drained beans in the large cup of the NutriBullet (or use a blender or food processor).
4. Add eggs, almond milk, vanilla and stevia.
5. Whiz in NutriBullet, blender, etc. until beans are pureed and mixture is smoothly blended.
6. Pour into a mixing bowl.
7. Add dry ingredients, mix.
8. Add agave, mix, taste and add more if desired.
9. Pour into a greased 8 inch square baking pan.
10. Bake about 18 to 20 minutes or until a knife inserted near the center comes out clean. (Adjust baking time if using a different size pan.
11. Immediately place the pan in the freezer to cool quickly (about 10-15 minutes - do not try this with a glass baking pan - only metal is safe for this). Alternatively you can just let them cool in the pan on a rack, but this will take much longer.
12. Cut into squares. Can refrigerate remaining brownies by covering them with plastic wrap.

black beans, eggs, almond milk, vanilla, liquid stevia, cocoa, baking powder, ground cinnamon

Taken from www.food.com/recipe/my-black-bean-brownies-low-fat-low-sugar-519362 (may not work)