Preheat oven to 350 degrees F. Line a baking pan (a 9x9 inch pan works well for 12 servings) with parchment paper or lightly wipe with oil.
Combine beans, dates, berry compote and vanilla in a food processor and process until smooth.
Add flour, flax or chia seeds, and
cocoa powder and process again to combine.
Spoon into pan and smooth top with a wet spatula (mixture will be thick).
Bake for 30 minutes or until the top looks set and a bit cracked. Remove from oven and cool completely. Cut into 12 squares.
These brownies are best made a day in advance. Will keep in refrigerator for up to one week.
Note: To make raw berry compote, combine 2 cups frozen mixed berries (thawed), 1 tablespoon chia seeds and 4 pitted Medjool (or 8 regular) dates in a food processor until berries and dates are chopped to a smooth consistency. Chill for four hours or overnight until thickened.
