Black Bean Chocolate Brownies

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: brownies

Course: Dessert

Author: Heather Nicholds

These chocolate brownies are so moist, chocolaty and delicious no one will ever guess that they're healthy. They're made without oil or sugar, to highlight the natural deliciousness of whole foods.

Ingredients

1 1/2 cup black beans, cooked or canned
1 banana
1/2 cup medjool dates, pitted*
1/2 cup non-dairy milk, nut-free: use rice or coconut milk
1/2 cup peanut butter, nut-free: use sunflower seed or tahini
1 tsp vanilla extract
1 tsp apple cider vinegar
1 tsp baking powder
1/2 tsp baking soda
3/4 cup cocoa powder, and/or carob
1/2 cup raisins, dried cranberries or chocolate chips (or a mix of any or all)
1 cup whole grain flour, spelt, or for gluten-free: use sorghum

Instructions

Preheat the oven to 400 degrees F.
Put the beans, banana, dates, milk, nut/seed butter, vanilla and apple cider vinegar in a food processor and puree until smooth.
Add the baking powder, soda, cocoa/carob powder and flour and pulse until they’re incorporated. Don’t overmix here. Sprinkle the raisins, cranberries or chocolate chips into the mix and push them into the batter (don’t puree them).
Pour the batter into a greased or lined 8” brownie dish and put in the oven for 30-40 minutes.
Once the brownies are cooked, pull them from the oven, let them cool completely and then cut into squares and serve.

Notes

If you’re not using a food processor, you can use 1/2 cup unrefined sugar instead of the dates.

Nutrition