I didn't think it was possible to improve on the Flourless, Sugar Free, Dairy Free, Gluten Free Brownies from the other day, but boy was I wrong! Adding walnuts and a drizzle of peanut butter gives them a little crunch and that sweet and salty combo that I love.
1 1/3 cups sugar-free chocolate chips (one bag of them)
1 can black beans, drained and rinsed
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup coconut oil (melted)
1/2 teaspoon cinnamon
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/4 teaspoon instant coffee
1 1/2 tablespoon powder stevia
1/2 cup walnuts
1/2 cup chopped walnuts (small pieces, you can put whole ones in a bag and hammer them)
1/2 cup peanut butter
{ What to do}
Preheat your oven to 350. Line an 8x8 baking pan with parchment paper and spray with cooking spray to grease it. Add all ingredients except for walnuts and peanut butter to a food processor with the sharp blade on it and mix until smooth. You will still see a few tiny lumps in it from the chocolate chips. It will be thick.
Pour 1/3 of the batter into your prepared pan, smooth out and sprinkle with 1/2 of the walnuts. Cover with another 1/3 of the batter and add the rest of the walnuts. Pour over the last of the batter and make sure it's all covered. Cover the top with your chopped walnuts. Bake for 40-45 minutes. I checked it at 35 minutes and 35 and it took about 45 minutes before a toothpick inserted in the middle came out clean.
Let cook on a wire cooling rack for 5-10 minutes. Cut into 16 pieces. Lift them out by the parchment paper and let them cool completely. Melt peanut butter in the microwave and drizzle over the tops of the brownies.
* Recipe adapted from The Sugar-Free Mom
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