We questioned the idea of using black beans to make brownies, but with our first batch we became instant fans. No sugar rush and nutrient dense, we love them from every cell in our bodies. We think you will too.
Black Bean Brownie
- 10 Medjool dates or 15 regular dates, pitted
- ¾ cup cacao powder
- 1½ cups cooked or 1 (15 ounce) can black beans, drained
- 1 tablespoon ground flax
- 2 tablespoons raw almond butter
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract or pure vanilla bean powder
- ¼ cup filtered water
- ½ cup walnuts, chopped
- 1 tablespoon maple syrup, if you like a sweeter brownie
Preheat oven to 325 degrees F. Line an 8” x 8” baking pan with parchment paper.
Cut up the dates (so you don’t need to blend as long to get smooth) and place all ingredients (except walnuts if using them) in a food processor. Blend until smooth.
This makes a heavy, dough like mixture. Spoon and press the mixture into the pan. You can smooth it around by wetting the back of a spoon.
Sprinkle the walnuts on top, if using them, and press down into the dough.
Bake for 35 minutes. Cool completely. Cut into small squares.
Store in a covered container in the refrigerator up to one week.