There are a lot of black bean brownie recipies out there — but none were QUITE what I wanted. Many of them use cane sugar or sugar substitues, or coconut oil, and almost all of them called for adding chocolate chips. I didn’t want to do any of that. So I found the closest recipe I could, tweaked it a bit, tried it out. It was good — but not good enough for company. I tried it again bumping up the amounts of cocoa powder and dates. It was much better, though I actually liked the batter better than the brownies.
If you want to give my recipe a try:
Sandra’s Black Bean Brownies
14 oz can black beans, drained & rinsed
2 flax eggs (2 tablespoons flax meal softened in 6 tablespoons water)
1/2 cup applesauce, unsweetened
1 cup pitted dates
2 tbsp brewed coffee (optional) or water
1 tsp pure vanilla extract
3/4 cup non-alalized cocoa powder
1/4 tsp salt
1/2 tsp baking soda
Chopped walnuts to top
- Preheat oven to 350 degrees F. Line 8 x 8 square baking dish with parchment paper and spray with cooking spray.
- Add all ingredients except walnuts to a powerful blender or food processor and process until smooth. Pour batter into baking dish, top with walnuts and bake for 30 minutes.
- Remove from the oven and let brownies cool for 5 minutes. Transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.
The final product (before cutting):