Growing up, our family didn’t traditionally expect dessert after dinner—something other kids found quite bizarre. So whenever my mom made brownies, the aroma lasted for hours, and the day was beyond special.

For added pleasure, enjoy these chocolatey delights with an iced-cold glass of creamy oat milk.

What you’ll need:

• 8×8 Baking Pan
• Veggie/Olive Oil Spray  (minimum amount)
• Pre-Packaged Brownie Mix (or dry ingredients from your favorite recipe)
• Black Beans (15oz can)
• Unsweetened Almond Milk (as needed)
• Optional : Walnuts – Chopped (3-4 oz)

Heat oven according to instructions on box/recipe. Lightly spray bottom and sides of pan with oil. Drain and rinse beans and pour them into a blender. Add just enough almond milk to cover. Blend until smooth. Add to a bowl with dry ingredients. Stir until completely mixed.

Setting aside 1/8-1/4 cup chopped walnuts for topping, fold in remaining nuts to brownie mix. Pour batter into pan and spread evenly. Sprinkle remaining nuts on top. Bake according to box/recipe. Remove pan and let brownies completely cool. Cut into 64 equal squares.

Refridgerate any unused portion.

Note: My husband absolutely loves these. I bring them to potlucks and am told they’re a cross between brownies and fudge. They’re delicious paired with coffee.

Variation: To make these a bit healthier, add 4 tbs. ground flaxseed to dry mix.

Variation: Sprinkle a small amount of sea salt across the top before baking.