My Black Bean Brownies (Low Fat, Low Sugar) - cooking recipe

Ingredients

1 (15 ounce) can organic black beans or (15 ounce) can pinto beans
3 large eggs (or 2 jumbo eggs)
1/4 cup almond milk
2 -3 teaspoons vanilla extract
3 drops liquid stevia (to taste)
1 tablespoon agave nectar (to taste)
2 -3 tablespoons unsweetened cocoa powder (I usually use 2 T., can also sub carob powder)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon or 1/4 teaspoon cardamom

Preparation

Preheat oven to 350 degrees F.
Pour beans into a colander and rinse very, very, very well.
Place drained beans in the large cup of the NutriBullet (or use a blender or food processor).
Add eggs, almond milk, vanilla and stevia.
Whiz in NutriBullet, blender, etc. until beans are pureed and mixture is smoothly blended.
Pour into a mixing bowl.
Add dry ingredients, mix.
Add agave, mix, taste and add more if desired.
Pour into a greased 8 inch square baking pan.
Bake about 18 to 20 minutes or until a knife inserted near the center comes out clean. (Adjust baking time if using a different size pan.
Immediately place the pan in the freezer to cool quickly (about 10-15 minutes - do not try this with a glass baking pan - only metal is safe for this). Alternatively you can just let them cool in the pan on a rack, but this will take much longer.
Cut into squares. Can refrigerate remaining brownies by covering them with plastic wrap.