Black beans in brownies?! If you haven’t heard of this before than I introduce to you to the fudgiest brownies ever!
I first started making these brownies in university when I didn’t have a food processor or blender, just a stick blender. Probably not the best tool to use for this kind of recipe as dates are not the easiest things to stick blend, BUT, nothing could get stop me from making these and I’m so glad they’re still a go-to.
These brownies are super rich, but not super sweet, fudgey and delicious. Plus, they're only sweetened with dates, nature’s sweeteners! I’ve been known to have a couple for breakfast (say what?!).
These brownies get better and better with time, so I love to keep them in the fridge for the week!
BLACK BEAN BROWNIES
Makes 16 brownies // Vegan, Vegetarian, Gluten Free, Dairy Free, No Sugar Added
2 Tbs ground flax seed + 5 Tbs water
1/3 cup chopped, packed, dates
2 Tbs maple syrup + 2 Tbs water + 2 Tbs cocoa powder
2 cans black beans, drained and rinsed
1/4 cup strong brewed coffee
1/4 cup melted coconut oil
2 tsp vanilla
1/2 cup cocoa
1/2 cup quick cooking oats
1 tsp cinnamon
1/4 tsp salt
Optional: 1/4-1/2 cup walnuts/chocolate chips
Preheat oven to 350F.
Use an 8x8 non stick pan, or use coconut oil to grease it.
Combine ground flax seed and water in a small bowl and set aside for about 5 minutes to become gel-like.
In a food processor, puree dates & maple syrup, cocoa/maple syrup/water mixture until smooth
Add the rest of the ingredients, including the flax seed mixture, and puree until very smooth
Fold in optional walnuts/chocolate chips if you want them!
Bake for 25-30min or until surface is cracked and edges are pulling away from the side of the pan.
Cool, cut and then sore in an airtight container in the fridge for up to one week.
*Note: These brownies improve with time with each following day (my fav is day 2-3!) They get more chocolatey in taste and fudgey in texture. I like them best straight out of the fridge. They are not super sweet!
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