When you want a brownie that’s dense and fudgy and not too sweet, this one delivers.
Black Bean Brownies
- 1 1/2 cups cooked black beans
- 1 1/4 cups (packed) dates, pitted and chopped
- 1/2 cup baked and mashed sweet potato (remove skin)
- 3/4 cup pitted cherries, sliced in half to measure (let thaw if using frozen)
- 1 1/2 tbsp ground flax
- 1 1/2 tsp vanilla extract
- 1/2 cup millet flour
- 1/3 cup cocoa powder
- 1/4 cup date sugar
Preheat oven to 350. Line a square pan with parchment paper and set aside.
In a large bowl, combine flour, cocoa powder and date sugar. In a food processor, purée beans, dates, sweet potato, cherries, ground flax and vanilla until smooth. Add bean mixture to the bowl of dry ingredients and mix well. Transfer batter to the pan and spread evenly. Bake for 30 minutes or until a toothpick inserted in the middle comes out with moist crumbs attached. Remove from oven and let cool completely. Top with Chocolate Orange Frosting or Berry Compote if desired.
- 1 cup (packed) pitted dates
- 1/2 cup orange juice or water
- 1 1/2 tbsp cocoa powder
- 1/4 tsp vanilla extract
Place the dates and liquid in a bowl and let soak for at least 15 minutes, longer if dates are dry. Add to food processor along with cocoa powder and vanilla and purée until smooth. Spread on cooled brownies. Makes 1 cup.
Note: Since creating this recipe, I’ve upgraded from a 10-cup processor to a 12-cup Breville Sous-Chef, which is a little too big for this amount of frosting. A mini processor or a strong blender works well here – or just make a double batch.