Brownies
Ingredients
1/2 cup kidney beans.
1/2 cup pitted dates
1/3 cup peeled, precooked, and cooled yellow or red potato
2 tablespoons tahini or nut butter
  2 tablespoons coconut butter
1/4 cup pure maple syrup
3 tablespoons nondairy milk
1/2 cup plus
2 tablespoons cocoa powder
1/2 cup coconut sugar
2 tablespoons cornstartch
1 1/2 teaspoons pure vanilla extract 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 tablespoons nondairy chocolate chips

Directions Preheat oven to 350°F. Grease n 8" × 8" brownie pan with cocunut oil. Using a small or mini food processor, puree the beans, dates, potato, tahini, and coconut butter until smooth, and then add the maple syrup and milk and puree again. Add the cocoa powder, sugar, cornstartch, vanilla bean powder, baking powder, baking soda, and sea salt to the processor and puree until combined.i used blender
Stir in the chocolate chips. Transfer the mixture to the brownie pan, and spread evenly with a spatula. Bake for 22–24 minutes