I may have finally found a good brownie recipe that doesn’t need tweaking.  I had to post it. I got this on stumblupon.http://www.nutritionicity.com/recipes/cookie-dough-blondies/ . I’d add my comments in red, as I normally do, but the WordPress button to do this has disappeared. Hmmmm. So maybe I’ll do it in italics.

Ingredients

1 tablespoon golden flaxseed meal (plus 3 tablespoons water to make flax egg)

1 15 oz. can or 1 1/2 cups great northern beans (rinsed and drained – cannellini may be substituted) I actually used cannellini beans, it’s was what I had 

1/2 cup gluten-free oat flour I used whole wheat pastry flour

1/4 cup maple syrup

3 tablespoons coconut oil (I used refined)

2 tablespoons coconut palm sugar

2 teaspoons pure vanilla extract

3/4 teaspoon baking powder (I use aluminum free) I by accident used baking soda and then added the powder

1/4 teaspoon sea salt finely ground

2/3 cup mini vegan chocolate chips, divided (I use Enjoy LIfe)

Instructions

1) Mix together golden flaxseed meal and 3 tablespoons water in a small bowl and set aside. Rinse and drain beans.

2) For the following steps I used a food processor but a blender can be substituted if necessary. Combine beans and flax egg in food processor and pulse or blend for several seconds until broken down (see picture in post). Add gluten-free oat flour, maple syrup, coconut oil, coconut palm sugar, vanilla, baking powder and salt. Blend until smooth (about 1 to 2 minutes).

3) If using a food processor remove blade. If using a blender pour batter into a bowl. Mix in 1/2 cup of mini vegan chocolate chips. Once chips are mixed in, pour batter into a greased or parchment lined 8 inch by 8 inch pan (I greased my pan). Sprinkle remaining chips on top. Bake at 350 degrees Fahrenheit for 15-18 minutes until blondies begin to show signs of cracking and a toothpick inserted and removed is clean. If you prefer a drier blondie you my extend the cooking time by 2 to 3 minutes. You can leave the chocolate chips as is on top or you can take a spatula (while they are still hot) and gently spread them making a nice thin chocolate frosting. Allow to cool before cutting. May be stored in a sealed container at room temperature for a couple of days or longer if refrigerated.

Not quite the professional photos and probably a few more chocolate chips but it was very satisfying. I was very happy with the outcome.