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Fudgy Brownies

Fudgy Brownies

Printable version (pdf)

Serves: 8

INGREDIENTS

  • 1 (15-ounce) can no-salt-added black beans, drained (or 1½ cups cooked)
  • 1 cup dates (firmly packed down)
  • ½ cup unsweetened cocoa powder
  • ¾ cup rolled oats—pureed to make oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Unsalted pistachio nuts (or pecans or walnuts), finely chopped (optional)
  • Dark chocolate pieces/chocolate chips (optional)

DIRECTIONS

  1.  Preheat the oven to 350°F. Line an 8- or 9-inch round cake pan with parchment paper (or use a silicone cake pan).
  2. Take dates and add them to 1 cup of boiling water to soften. Let set for 5 minutes.
  3. Put rolled oats into a food processor or blender and blend until it is a fine powder (like flour). Pour out oat flour into a mixing bowl.
  4. Add soaking dates and water to the food processor or blender and blend until pureed (add more water if necessary).
  5. Add the beans and cocoa powder to the food processor and process until smooth.
  6. Add the oat flour, the baking powder, and baking soda to the bean/date mixture in the food processor and process just until combined.
  7. Spread batter into the prepared cake or pie pan. Sprinkle with pistachios and chocolate pieces (if using). Bake for 35-40 minutes or until center is no longer mushy (fork or toothpick comes out clean). Cool on a wire rack. Cut into wedges.