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 Brownies
- 3 tablespoon ground flax in 1/3 cup water (flax eggs)
- ¼ cup almonds
- 11 Medjool dates or 16 regular dates, pitted
- 1½ cups cooked or 1 (15 ounce) can black beans, drained
- 1 ripe banana
- 1 medium apple, diced
- ¾ cup cacao powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract or pure vanilla bean powder
- 1 teaspoon cinnamon
- Optional:
- ½ cup walnuts, chopped
Preheat oven to 350º F.
Make the flax eggs by adding the ground flax to the water in a small cup and stir well. Set in fridge.
Add nuts and dates to a food processor and process to a medium chunkiness.
Add beans, banana and apple and blend well.
Add cacao, baking powder, baking soda vanilla, cinnamon and flax egg and blend well.
This makes a heavy, dough like mixture. Spoon and press the mixture into the pan.
Sprinkle the walnuts on top, if using them, and press down into the dough.
Bake for 45 minutes or until a toothpick in the center comes out clean. Cool completely. Cut into small squares.
Store in a covered container in the refrigerator up to one week.