First, on an unrelated note, simply because I can't keep anything exciting inside of me, I have to tell you guys some amazing news!  Due to the great response to my last contest, I already have my next contest figured out!  Buuuttttt, I'm having a pre-contest that I'll announce on Monday with the Motivation Monday post, so keep an eye out! :)

I constantly crave brownies throughout the day!  They are absolutely delicious chocolatey squares of heaven, and when they're topped with walnuts, I'm on cloud 9!  However, one brownie can have as much as 15 grams of fat, which is waaayyy too much for one measly piece!  My friend turned me on to black bean brownies.  At first, I didn't like them, but I have modified the recipe enough times to finally create extra fudgy black bean brownies without all of the pudge!

Ingredients
1 15 oz. can black beans, well rinsed and drained
2.5 tbsp. flaxseed mill
6 tbsp. water
3 tbsp. coconut oil, melted
3/4 c. organic cocoa powder
1/4 tsp. sea salt
1 tsp. pure vanilla extract
6 tsp. Stevia or 1/2 c. raw sugar
1.5 tsp. baking powder
Optional: chopped walnuts

Directions
1. Preheat oven to 350F.
2. Using an electric mixer or food processor, combine the flaxseed mill, water, black beans, coconut oil, cocoa powder, salt, vanilla extract, Stevia or sugar, and baking powder.
3. Pour the batter into a lightly greased 9 in x 9 in square baking pan.
4. Sprinkle chopped walnuts on top, if desired.
5. Bake for 20 to 26 minutes, until the sides start pulling away from the pan.
6. Let the brownies cool for 30 minutes before cutting them.

Note: These brownies will be extra soft, fudgy and tender since they are both vegan and made out of black beans.  Be careful when cutting them and removing them from the pan.

Nutrition Facts
Serving size: 1 brownie       Recipe yield: 12 brownies
Calories: 108        Total Fat: 6 g        Saturated fat: 1.5 g        Carbs: 13 g        Sugar: 1 g