Fudge Brownies

Ingredients: 1 (15-oz) can no-salt added black beans, drained & rinsed 3 Tablespoons flaxseed  1/2 cup + 1 Tablespoon water  1/3 cup melted coconut oil + more for pan 1/4 cup cocoa powder or raw cacao powder 1/8 tsp salt 2 tsp vanilla extract 1/2 cup plus 2 tablespoons coconut sugar 1/2 cup gluten-free semi-sweet chocolate chips 1/3 cup chopped walnuts Directions: Preheat oven to 350 degrees.   Grease 8 inch pan with coconut oil.  Stir flaxseed and water together in a small bowl.  Place black beans, flaxseed mixture, coconut butter, cocoa powder, salt, vanilla, and sugar in blender (Vita-Mix or BlendTec) or food processor and blend until smooth.  Stir in chocolate chips and walnuts.  Pour into pan and bake for 30-35 minutes.  Cool before cutting.   I love these brownies frozen. I take them out after they are still a little under cooked (30 min), so when I freeze them they are more like fudge brownies. The fiber and healthy fat makes these brownies a very satisfying treat and so nutritious for you I'd hardly call them a dessert, if it wasn't for the coconut sugar.   The good news about baking with coconut sugar is that it adds sweetness without spiking blood sugar and has added vitamins and minerals as well. It's very similar to brown sugar.   You can also replace the flaxseed mixture with 3 eggs and the coconut oil with 1/3 cup grass fed butter.