Double Dark Chocolate and Peppermint Brownies

Kona Kamps (Triathlon and Endurance)

Leslie, Lilias and David talk about a delicious and deceitful recipe for brownies made with black beans! The star of this gluten and grain-free recipe is fiber-rich and protein-filled beans, along with the healthy fats from egg yolks and almond butter. Fat is something that can help with brain healthy longevity. This recipe is also extremely gut-health friendly because of the fair amount of fiber from the black beans. Fiber from varied sources has been shown to be beneficial to gut health. Dark chocolate not only tastes terrific and is good for you but contains trace minerals such and copper, iron, manganese and magnesium. Reveal the main ingredient AFTER the brownies are consumed, as they are so dense and chocolaty that usually no one can believe that healthy beans are the backbone of this recipe. Ingredients 1 15oz can black beans (drained and rinsed) 3 eggs 3 tbsp almond butter 1 tsp vanilla extract 1/4 cup unsweetened cocoa powder 1/2 cup pure maple syrup 1/2 tsp baking powder 1/4 tsp sea salt 1/2 tsp peppermint extract 1 1/4 cups dark chocolate chips (divided) 1/4 cup coarsely crushed peppermint candy pieces Preheat the oven to 350F. Grease a 9 x 9 inch pan with cooking spray or coconut oil. Line the pan with square of parchment paper and then grease the parchment paper. Combine all ingredients except the chocolate chips and the peppermint candy pieces in a good food processor, and blend until completely smooth. Stir in ¾ cup of chips, and then pour into the greased 9 x 9 inch pan. Place the brownies into the preheated oven and cook for 15-18 minutes. Remove from the oven and sprinkle with remaining chocolate chips and the peppermint candy. Let the brownies cool at least 25 minutes before cutting into them. Enjoy! Recipe: http://bit.ly/2Lf96aC SUBSCRIBE: iTunes: apple.co/2MLBzb2 Google: bit.ly/2xzuWhs Foodsense Now: bit.ly/2LRSvXX