Sweet, chocolate indulgence!
Yield: one pan
Ingredients
- 1 (15 oz) can black beans or 1 ½ cups home cooked, drained
- ½ cup maple syrup
- ½ cup water, or use cooking water from beans
- ½ cup apple sauce or prune purée
- 2 Tbsp ground flax
- 2 tsp vanilla
- ¾ cup whole wheat flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt, optional
- ½ cup optional add-ins: chopped walnuts, dairy free chocolate chips
Instructions
- Preheat oven to 350°F. Set aside a non-stick Brownie Pan or spray an 8” x 8” pan and wipe out the excess.
- Add to food processor the black beans, maple syrup, water, apple sauce, prune paste, ground flax, and vanilla. Process until smooth then empty contents to mixing bowl.
- Add the flour, cocoa powder, baking powder and baking soda to small bowl and whisk to combine.
- Add to the wet ingredients the walnuts, chocolate chips and the flour. Mix well to combine.
- Pour mixture into baking pan. Using a spoon, evenly distribute the batter and smooth out the top. Bake for 30 minutes or until toothpick test come out clean.
- Store brownies in a sealed container and in the fridge. Eat within five days.