Ingredients
The following ingredients have 9 Servings
- 1 15.5oz can Black Beans
- 1 cup Fresh Blueberries
- 46g (3 tbs) 100% Pure Pumpkin Puree
- ⅓ cup Unsweetened Vanilla Almond Milk
- 2 tsp Vanilla Extract
- ½ tsp Liquid Stevia Extract
- 96g (½ cup) Granulated Erythritol
- 50g (½ cup + 2 tbs) Unsweetened Natural Cocoa Powder
- 10g (2 tbs) Unsweetened Dark Cocoa Powder ((or more natural cocoa))
- 34g (¼ cup) Sweet White Sorghum Flour
- 21g (3 tbs) Ground Flaxseed
- 1½ tsp Double-Acting Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ cup No-Sugar-Added Dark Chocolate Chips
- 2 oz Neufchâtel Cream Cheese ((or Low Fat Cream Cheese; room temperature))
- 62g (¼ cup) 100% Pure Pumpkin Puree
- 1 Large Egg
- ½ tsp Vanilla Extract
- ¼ tsp Liquid Stevia Extract
- 1 tsp Ground Cinnamon
Instruction
- Preheat the oven to 350 degrees Fahrenheit and line an 8×8” brownie pan with parchment paper.
- Drain the can of black beans and pour the beans into a sieve. Rinse well and drain off the excess water.
- In a medium-sized bowl, whisk together the Swirl ingredients until completely smooth and even. Set aside.
- In a blender (I used my NutriBullet), add the black beans, blueberries, pumpkin puree, almond milk, vanilla extract, and stevia extract. Purée until smooth.
- In a large bowl, whisk together the erythritol, cocoa powders, sorghum flour, flaxseed, baking powder, baking soda, salt, and chocolate chips.
- Pour the blended mixture (scrape out as much as you can!) into the bowl with the dry ingredients and fold together with a silicone spatula. Scoop the mixture into the prepared pan and spread it out.
- Scoop spoonfuls of the Swirl mixture over the brownie batter and swirl it in using a butter knife. Tap the pan a few times to flatten out the batter. Bake for 45 minutes. Let cool completely in the pan.
- Completely wrap the brownies and refrigerate overnight. Slice the following the day. Serve and enjoy! Store in a tightly sealed container in the fridge for up to 5 days.
