Source: The Vegan Starter Kit by Neal Barnard, MD; recipe by Christine WaltermyerA brownie made with beans? You bet! The beans add fiber, calcium, and protein, making these brownies a nutritious indulgence.
1 15-ouncecans low-sodium black beansdrained and rinsed
1cupall-fruit raspberry jam
2teaspoonspure vanilla extract
¼cupplus 2 tablespoons whole-wheat pastry flour
1cupunsweetened cocoa powder
½up mini chocolate chips or 1/2 cup raspberry all-fruit jamfor topping optional
Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper.
Combine the black beans, dates, jam, and vanilla in a food processor.
Blend until smooth.
Add the flour, cocoa powder, and sea salt and blend again.
Pour into the prepared pan and smooth the top with moist hands. If desired, sprinkle evenly with chocolate chips or spread with the raspberry jam.
Bake for 30 minutes. Remove from the oven and cool completely. Use the parchment paper to lift the brownies out of the pan. Cut into 16 squares. Refrigerate for up to 1 week, stored in a covered container.
CHEF’S NOTE: These brownies are best made at least a DAY IN ADVANCE and chilled well for best flavor and texture.
About the Recipe