Yummy, fudgy and guilt free. The original recipe authored by Cathy Katin-Grazzini can be found on Center for Nutrition Studies.
Yield: one pan
Ingredients
- 1 cup black beans, canned or home cooked, drained well
- 1 cup mashed roasted butternut or kabocha squash
- 2 cups date paste
- 1 Tbsp vanilla extract
- ½ tsp tamari or aka (red) miso, or to taste
- 1 cup oat flour
- ½ cup cocoa powder
- 1/16 tsp optional ground hot chipotle chili pepper
- ½ cup optional add-ins: chopped walnuts, dairy free chocolate chips
Instructions
- Preheat oven to 375°F. Set aside a non-stick Brownie Pan or spray an 8” x 8” pan and wipe out the excess.
- Add to a food processor the black beans, squash, date paste, vanilla and tamari or miso. Process until smooth.
- Whisk together the flour, cocoa and chili powder. Add the flour mixture to the food processor and process until well incorporated. The mixture will be relatively thick.
- If using, fold the add-ins.
- Transfer mixture to brownie pan. Push the batter to the corners and even out the top. Bake for 40 minutes. When time is up, check that brownies are done while taking care to not over bake.
- When hot from the oven they will appear too moist, but after they have cooled they will firm up and be moist and fudgy.
- Store brownies in a sealed container and in the fridge. Eat within five days.