Gooey Black Bean Beet Brownies

Preheat the oven to 375 degrees F (190 degrees C).

Add the Oats (1 cup), Flaxseeds (4 Tbsp), Unsweetened Cocoa Powder (1/3 cup), Salt (1/4 tsp), Baking Soda (1/4 tsp), and Baking Powder (1/4 tsp) to the bowl of a food processor. Blend until they form a flour-like consistency.

Next, add Honey (1/2 cup), Almond Milk (1/3 cup), Coconut Oil (3 Tbsp), Eggland's Best Classic Egg (1), and Pure Vanilla Extract (1 tsp). Blend 10 to 20 seconds or until well combined.

Add in Beet (1/2 cup) and GOYA® Black Beans (1 cup). Blend 10 to 20 seconds or until the mixture has formed a thick batter. Stir in Dark Chocolate (4 Tbsp).

Chop up the Milk Chocolate (1 bar). Line and 8x8-inch pan with parchment paper, spray the parchment paper with Coconut Oil Cooking Spray (as needed) then pour the batter into a lined pan. Smooth the top with a spatula and sprinkle with chopped Hershey's.

Bake in the oven for 20 to 22 minutes. I like my brownies gooey on the inside, if you prefer yours to be more done, bake an addition 2 to 3 minutes.

Eat while warm, with a cold glass of milk! Store in refrigerator for up to a week. Once they have been refrigerated, warm in the microwave for 10 to 12 seconds each time before eating. Enjoy!