Chocolate Black Bean Brownies With Peanut Butter Swirl

• 15 ounces, weight Canned Black Beans, Rinsed, Drained.
• 3/4 cups Egg Substitute Or Use 3 Eggs In Place Of The 3/4 Cup Of Egg Substitute
• 1/2 cups Canned Pumpkin (not Pie Filling)
• 3/4 cups Unsweetened Cocoa Powder
• 1 teaspoon Baking Powder
• 1 teaspoon Vanilla Extract
• 3/4 cups NuNaturals Presweet Tagstose Or 1/2 Cup Brown Sugar
• 1/4 cups Semi-sweet Chocolate Chips ( I Used Mini Chocolate Chips)
• 1/3 cups Peanut Butter

1. Preheat oven to 350 F. Spray an 8 x 8 brownie pan with cooking spray; set aside.
2. In a food processor or blender add all the ingredients, except chocolate chips and peanut butter. Process until smooth. Then fold in the chocolate chips using a rubber spatula.
3. Pour batter into prepared pan and drop little globs of peanut butter over the top. If peanut butter is too thick, heat in the microwave for 10 seconds. Then swirl with a knife to create a swirl pattern.
4. Bake for 30-35 minutes. Then insert a toothpick into the center. If it comes out clean, brownies are done. If not, bake for 1 or 2 more minutes and check again.
5. Leave in pan to cool before cutting.

black beans, egg substitute, ube, baking powder, vanilla, nunaturals, ubc, peanut butter

Taken from tastykitchen.com/recipes/desserts/chocolate-black-bean-brownies-with-peanut-butter-swirl/ (may not work)