Flourless Fudge Chocolate Brownie

This chocolate brownie is healthy, packed with protein and fiber, and made with whole foods. It is flourless, refined sugar-free and the black beans provide proteins.

I sweeten it with a combination of stevia and monk fruit, but you can also use coconut sugar, maple syrup, or honey. 

I like the white Japanese sweet potatoes as they are very sweet and firm in texture so will make firmer brownies that hold texture and requires less sweetener. 

Ingredients

• 1 cup cooked and mashed sweet potatoes

• 1 cup almond butter (if allergies, can use sun butter or any other nut butter) 

• 1 cup cooked black beans (if from can just drain and use the whole can)

• 3 tsp monk fruit extract (I use the lakanto brand) you can also use 4 tbsp coconut sugar, adjust to taste)

• 3 tbsp cocoa power

• 1 tsp vanilla powder, paste, or extract

• 2 tbsp chocolate chips (optional)

• ​Since everything is cooked, taste it before you bake it, and add more sweetener if needed.

Instructions

1. Preheat oven to 350F (or 180C)

2. In a food processor, add ALL the ingredients except the chocolate chips. Pulse/blend for 5 minutes until everything is evenly combined

3. stir in the chocolate chips

4. transfer mixture to a 9x9 baking tin and bake for 20-30 minutes. 

5. IMPORTANT - do not eat it whilst still hot. It needs to firm up in the fridge. So let it cool down, and put it into the fridge for 2-3 hours

6. Cut into squares and enjoy!