Name: Fudgy Black Bean Brownies
Yield: 12
Ingredients: 1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low-sodium black beans, rinsed and drained; 10 medjool dates or 1 1/4 cups regular dates, pitted; 2 tablespoons raw almond butter; 3/4 cup natural, non-alkalized cocoa powder; 1 tablespoon ground flax or chia seed; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon vanilla extract or pure vanilla bean powder

Serves

Ingredients

1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low-sodium black beans, rinsed and drained

10 medjool dates or 1 1/4 cups regular dates, pitted

2 tablespoons raw almond butter

3/4 cup natural, non-alkalized cocoa powder

1 tablespoon ground flax or chia seed

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract or pure vanilla bean powder

Instructions

Preheat oven to 325 degrees F. Line a baking pan (see note) with parchment paper.

Place all ingredients in a food processor or high-powered blender. Blend until smooth. A food processor will work better for this recipe. If your blender isn't able to process the ingredients, 1/4-1/2 cup of unsweetened non-dairy milk may be added.

Pour batter into prepared pan and bake for 35 minutes. Cool completely. Cut into small squares.

Store in a covered container in the refrigerator up to one week.

Optional Topping:
1 ripe avocado
1/2 cup water
4 tablespoons natural, non-alkalized unsweetened cocoa powder
5 medjool dates, pitted
splash vanilla extract

Blend topping ingredients in a high powered blender.

Note: An 8x8 baking pie works well for 12 servings.

Nutrition Facts

Calories 157, Protein 5 g, Carbohydrates 28 g, Sugars 14 g, Total Fat 4.9 g, Saturated Fat 0.8 g, Cholesterol 0 mg, Sodium 3 mg, Fiber 6.3 g, Beta-Carotene 18 ug, Vitamin C 0 mg, Calcium 76 mg, Iron 2 mg, Folate 41 ug, Magnesium 73 mg, Potassium 414 mg, Zinc 0.9 mg, Selenium 1.3 ug

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Fudgy Black Bean Brownies