Preheat the oven to 375 degrees F (190 degrees C).
Oats (1 cup)
Flaxseeds (1/4 cup)
Unsweetened Cocoa Powder (1/3 cup)
Salt (1/4 tsp)
Baking Soda (1/4 tsp)
Baking Powder (1/4 tsp)
to the bowl of a food processor. Blend until they form a flour-like consistency.
Honey (1/2 cup)
Almond Milk (1/3 cup)
Coconut Oil (3 Tbsp)
Pure Vanilla Extract (1 tsp)
. Blend 10 to 20 seconds or until well combined.
Beets (1/2 cup)
Canned Black Beans (1 cup)
. Blend 10 to 20 seconds or until the mixture has formed a thick batter. Stir in
Dark Chocolate (1/4 cup)
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!