My Best Black Bean Brownies

My Best Black Bean Brownies

 

After trying no less than 8 different recipes for these goodies, I have come up with a combination of ingredients that make a velvety smooth, dark chocolate brownie. As with all recipes plant-based, the first goal here is to pack the brownies with nutrients. You will find these to be delicious and nutritious and remember, you can tweak this recipe to your tastes. 

Here we go.


Step 1: Add the following ingredients to your food processor (I find the mixture to be a little thick and hard to get out of my Vitamix.)

1,         15oz can black beans, rinsed and drained
2          prunes
5-6       pitted medjool dates (more if you like a sweeter brownie)
1/4 c    agave or honey 
2 tbsp  almond butter or peanut butter *
1/2      small, ripe avocado or 1/4 large avocado
1/2 c   cocoa powder
           dash of cinnamon
           dash of salt

Combine all ingredients in the food processor until you have a well blended, thick paste.

Step 2: Transfer to another bowl and stir in

1/2 c  vegan or regular mini chocolate chips

Step 3: Smooth mixture into a greased or lines 8x8 baking dish. I like to line my glass pan with foil for easy clean up and storage.

Step 4: Bake at 350 for 20-25 min. You want these to be set but not overcooked. The top will just begin to separate and the mixture will not be totally firm when they are cooked just right. If you overcook these they will be dry. Your finished product should be a dense, fudgey brownie.

These brownies are delicious warm, about 15 minutes out of the oven with fresh berries or a bit of cocount ice cream.

Even better, they are also delicious served cold the next day. Store them in the refrigerator once they are cooled.

* Substitute vegan margarine (non-hydrogenated) if you have nut allergy concerns

Optional add ins-
flax seed
chia seed
cayenne
instant coffee
orange zest