If you know me, you know that I love dessert!
I claim to have a second stomach just for dessert. But I will say I am particular about what the dessert is… most popular is ice cream :) second place is anything rich in chocolate… yup anything.
Rich delicious creamy and chocolatey… it’s got my name all over it!
So over the weekend I decided to give Black Bean Brownies a second chance… the first time I made them they were impressive that they didn’t take like beans and how easy they were to make but they weren’t as fudgey as I had wanted them to be.
Sure they were grain free and refined sugar free and dairy free… but they weren’t AMAZING.
Sunday I picked up three cans of black beans to restock my cabinet (we go through a lot of black beans in our house) and I decide it was a great time to make a healthy dessert. I wanted to boost up
Here is the new and improved recipe…
BLACK BEAN BROWNIES
1 can black beans
14 each medjool dates, pitted
2 Tbsp maple syrup
1/2 cup water
1/2 cup coconut oil
2 eggs (use flax or chia eggs if you want vegan)
2 tsp vanilla extract
3/4 cup cacao powder
1/2 tsp baking soda
1/2 tsp pink salt
1/2 cup dark chocolate chips
1/2 tsp Maldon Sea Salt (for garnishing)
Preheat oven to 350 degrees F.
Place the black beans, dates, and maple syrup in a food processor to blend smooth.
Add the coconut oil, water, eggs, and vanilla to the food processor and blend again until smooth.
In a large bowl mix all of the dry ingredients - cacao powder, baking powder, and salt together.
Add the wet ingredients to the bowl and mix to fully combine. Then fold in the chocolate chips.
Place in a 9x9 brownie pan and bake at 350 for 15-20 minutes. Poke with a tooth pick to check doneness.
When finished sprinkle with flakey Maldon Sea Salt and enjoy!
Note: Also good topped with peanut butter.
If you make this recipe be sure to tag @radiantandabundant on social media so I can see it!