Decadent fudge-y brownies can also be fiber and protein-rich. Have your guests guess the two surprising ingredients—black beans and zucchini.
- 2½ Tbsp of ground chia
- 6 Tbsp water
- 1 (15 oz) can black beans, rinsed
- 2 Tbsp coconut oil
- ½ cup gluten-free flour
- ¾ cup cocoa powder
- Pinch of salt
- 1 tsp vanilla extract
- 1 cup sugar
- 1½ tsp baking powder
- 1 cup zucchini, shredded
- Topping Options: Pistachios, walnuts, pecans, Vega Maca Chocolate Bar (chopped)
Preheat oven to 350 F and spray a muffin tin or square baking dish with coconut oil.
Combine chia and water in a bowl. Let gel for at least 3 minutes.
In a food processor, combine all ingredients except zucchini and optional toppings. Purée about three minutes or until smooth. Add in flour and process until just combined. Fold zucchini into batter.
Distribute batter evenly into muffin tins or square baking dish. Add toppings if desired.
Bake 25-35 minutes in muffin tins or 45-60 minutes for square baking dish or until top is firm and sides are starting to pull away from the sides.
Set aside. Cut into squares once cooled.