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Chocolate and raspberries do their antioxidant magic here with a huge burst of decadent flavor and nutrition. Go ahead-eat 3!
Ingredients:For brownies:
1 package Zemas Gluten-Free Black Bean Brownie mix
10 oz. water
½ c. black beans (drained & rinsed)
1 t. pure vanilla extract
½ c. raspberry jam
For frosting:
½ c. butter (1 stick) softened, regular or dairy-free
2 c. powdered sugar
2 T. milk of choice
1 t. pure vanilla extract
Dye-free red/pink food coloring-we like India Tree and Color Garden brand
½ c. raspberry jam
Instructions:For brownies:
Preheat oven to 350 degrees F and spray mini-muffin pan with non-stick spray.
Drain black beans until the water runs clear and place in blender with additional water and vanilla. Puree.
Add pureed mixture to dry mix and combine.
Fill mini-muffin cups 2/3 of the way full.
Swirl a teaspoon of raspberry jam into each muffin using a toothpick.
Bake for about 12 minutes then finish cooling on a wire rack.*
Once cooled top with buttercream (recipe below).
For frosting:
Beat butter until smooth.
Add in sugar one cup at a time, beating well after each addition.
Add in milk and mix until smooth.
To color the buttercream add in a couple drops of red or pink food coloring.
(You could also fold in about ½-3/4 c. of raspberry jam into the frosting.)
Cuisine:American (general)
Cooking method:Bake
Special ingredients:no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no dried / ground spices, no meat / poultry, no alcohol
Just right for...:Great for kids, Crowds/parties, Spring favorites, Holiday Sweets & Treats, Easter Favorites
Top 8 allergens?:gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
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