Canned low sodium black beans
⅔ cup(s), rinsed and drained
Canned pumpkin puree
4 Tbsp, melted
Monk fruit sweetener with erythritol
2 large egg(s)
Unsweetened cocoa powder
Semisweet chocolate chips
2% reduced fat milk
2 tsp, such as jumbo nonpareil sprinkles
- Preheat the oven to 350°F. Line an 11 x 7–inch baking dish with parchment paper, allowing the excess to extend over the sides of the dish.
- In a food processor, process the black beans on high speed until finely chopped, about 30 seconds. Scrape down the sides of the bowl and add the pumpkin and butter; process until smooth, about 1 minute. Add the monk fruit sweetener, vanilla, and eggs; process until smooth, about 20 seconds. In a medium bowl, whisk together the cocoa powder, baking powder, and salt. Add the cocoa mixture to the food processor; process until well combined, 20 to 30 seconds.
- Scrape the batter into the prepared baking dish and smooth into an even layer. Bake until set, about 30 minutes. Cool in the dish for 5 minutes, then transfer (using the parchment paper) to a wire rack to cool completely.
- In a small microwave-safe bowl, combine the chocolate chips and milk. Microwave on High until melted, about 1 minute, stopping every 20 seconds to stir. Stir until the chocolate is completely smooth. Spread the chocolate mixture over the brownies; top with the sprinkles. Refrigerate until the chocolate topping is set, about 15 minutes. Cut into 15 pieces.
- Serving size: 1 brownie