RECIPE: Fiber Fudge Brownies
April 17, 2018
Yield: Varies Prep Time: 5 minutes Cook Time: Varies Servings: 10-12 brownies (4 inch)
1 box of your favorite gluten free brownie mix OR 1 box Simple Mills brownie mix (*If Paleo or on a limited grain free/elimination diet)
1 can organic pumpkin OR 1 can organic no salt added black beans (*preferred if you do not restrict beans)
¼ cup (1 small scoop) So Delicious almond or coconut milk ice cream
2 TBSP So Delicious coconut milk vanilla whipped topping and fresh strawberries
Crushed almonds, cashews, pecans, or walnuts
1 TBSP organic almond or coconut butter
½ cup fresh or frozen mixed berries
Drizzled 85% dark chocolate (melted)
Small amount of organic powdered sugar
Pour dry brownie mix in large mixing bowl.
If making pumpkin brownies: Add 1 can of pumpkin puree and stir until smooth. Do not add any other ingredients the box calls for. Bake according to the temperature and time the box suggests.
If making black bean brownies: Pour entire can (with liquid) into blender. Blend until smooth. Add black bean mixture to brownie mix in a large bowl and stir until smooth. Do not add any other ingredients the box calls for. Bake according to the temperature and time the box suggests.
Let brownies cool completely before cutting into sections and serve with one of the desired optional topping suggestions.