Black Bean Brownies

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I wound up with some black beans left over from the last batch of chili, and happened to come across this brownie recipe shared by Dr. Neal Bernard.  It’s not often you see desserts touted as being a good source of fiber, but these brownies have 4 cups of black beans incorporated into them.  They’re sweetened with organic all fruit jam, and only have a little bit of fat from oiling the pan, so they definitely don’t have the typical overload of fat and sugar you see in most brownie recipes.  Best of all, they taste great, so get started baking these beanie beauts… 

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Black Bean Brownies
Yields 16
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 4 cups cooked black beans
  2. 1 cup pitted dates
  3. 1 cup all-fruit raspberry jam
  4. 1 tablespoon pure vanilla extract
  5. 1/4 cup organic whole-wheat pastry flour
  6. 1 cup raw cacao powder
  7. 1/4 teaspoon Himalayan, Celtic or real salt
  8. coconut oil (for pan greasing)
Instructions
  1. Preheat the oven to 350 F and spray a 9x9 inch baking pan with coconut oil.
  2. Combine the black beans, dates, jam, and vanilla in a food processor and process until smooth. Add the flour, cacao powder, and salt and process again.
  3. Pour into the prepared pan and smooth the top with a spatula. Bake for 30 minutes or until the top sets and toothpick comes out clean when inserted in center. Remove from the oven and cool completely, then cut into 16 squares. The brownies will keep, refrigerated in a covered container, for up to 1 week.
Adapted from PCRM
Adapted from PCRM
Plant Based Abby http://plantbasedabby.com/

 

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