Fudgy Black Bean Brownies
Decadent and fudgy, these brownies are secretly vegan, gluten-free and low fat. Indulge in one (or 4) because these might be the healthiest dessert you'll ever encounter!
Ingredients
- 1 can black beans, no salt added
- 16 medjool dates (soaked in warm water)
- ⅓ cup cocoa powder, unsweetened
- 1 TBSP flax seeds, ground
- 1 tsp baking powder
- 2-3 TBSP water (leftover from soaking dates)
Instructions
- Soak the dates in warm water while you start on the next two steps.
- Preheat the oven to 350
- Use parchment paper to line a 8 x 8 baking dish. No need to grease the dish.
- Into a food processor or blender, add the black beans (do not rinse!) and soaked, dried dates. Blend until a smooth batter forms, pausing to scrape down the sides as needed.
- To the same food processor, add the cocoa powder, baking soda, flax seeds, and water. Blend to combine, about 30-60 seconds.
- Spread the brownie batter into an even layer on the baking dish. Smooth the top with a spatula or knife.
- Bake at 350 for 20 minutes. The tops will start to crackle towards the end. The key is not to overbake, otherwise you’ll be left with dry, crumbly tops!
- Let cool in the pan, then transfer to the fridge to cool completely before slicing.
- Optional: dust with cocoa powder for garnish
Notes
These brownies can be stored in a covered container in the refrigerator for up to 6 days.