chockohlawtay: Chocolate Pecan Toffee Fudge Brownie Batter

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My oh my, it's been a while, I haven't made a brownie batter in months! I blame the death of my Magic Bullet... or maybe the fact that I never have self control around a giant bowl of fudgy, chocolatey, secretly healthy goodness. Plus, I wanted to use my toffee flavoring in something else other than coffee for once. Toffee coffee? Yeah, that's another thing I have no self control around...

Brownie Batter Pros:

tastes unhealthy, sinful, rich, amazing, decadent, and so on...
defines the true essence of chocolate, pecans and yummy buttery toffee
full of healthy fats, fiber and protein
limited in sugar and sodium
so incredibly easy to make

Brownie Batter Cons:

has a tendency to disappear before your eyes...

Chocolate Pecan Toffee Fudge Brownie Batter: [eggless, low sugar, high fiber/protein, GF, vegan]
(serves 4-6)

Dry:
1+1/2 cups Old Fashioned Rolled Oats (GF if you like)
6 tbs Granulated Erythritol (or dry sweetener of choice)
64g (2 scoops) Chocolate Protein Powder
40g (1/4 cup) Brown Rice Flour*
2 tbs Dark Cocoa Powder (unsweetened)

Wet:
one 15oz can Black Beans (drained and rinsed well; 1.5 cups beans)
1/4 cup + 3 tbs Unsweetened Almond Milk
64g (1/4 cup) Raw Pecan Butter (I've used almond butter with good results too)
21g (1 tbs) Molasses
3/4 tsp English Toffee Stevia Extract**
1/2 tsp Vanilla Extract

Directions:
1. In a large mixing bowl, add the dry ingredients and whisk. Set aside.
2. In a blender, puree the wet ingredients. Scoop over the dry ingredients and fold together. Refrigerate covered overnight and serve the next day (trust me, it's worth the wait!)

*Other flours such as oat flour, almond flour, etc will also work
**For $5 off this item, use this code at iHerb.com checkout: BAF165