Keyword: beans, black bean, chocolate, chocolatey, date, date-sweetened, healthy, heart-healthy, Mexican, no refined sugar, oil-free, spiced, vegan, vegetarian, wfpb
Servings: 16
Calories: 143kcal
Ingredients
For the Mexican Spice Black Bean Brownies
2cupspitted dates400g
1 1/4cupapplesauce, unsweetened143g
115-ounce canblack beansdrained and rinsed
1cupwater
1/2cupunsweetened cocoa powder48g
2teaspoonsvanilla
1teaspoonbaking soda
2tablespoonsground flaxseed meal17g
1teaspoonground Ceylon cinnamon
1/2teaspoonchipotle powder
3/4cupwhole wheat pastry flour90g
dashsalt
For the Orange Dust
1.5ounce packagefreeze-dried mango
2teaspoonsground turmeric powder
Instructions
To make the Mexican Date and Black Bean Vegan Brownies:
Preheat your oven to 350F. Line an 8x8 square baking pan with parchment paper.
In a food processor, combine the dates, applesauce, black beans, and water. Puree until creamy, scraping down the sides of the bowl as needed.
Add the cocoa powder, vanilla extract, baking soda, ground flaxseed, Ceylon cinnamon, chipotle powder, whole wheat pastry flour, and salt. Puree until combined, scraping down the sides of the bowl as needed. Try not to overmix, or your brownies will be too dense and chewy.
Spread the batter into your pre-lined baking pan. Bake for 50-60 minutes, until a toothpick can be inserted and comes out clean. When done, remove from the oven and let cool. Let cool at least 10 minutes before slicing
To make the Orange Mango Dust:
Place the freeze-dried mango and turmeric in a blender. Blend until you get an orange dust. Remove from the blender.
To Dust the Brownies:
Place some of the orange mango dust in a fine-mesh strainer. Hold the strainer over the brownies and gently tap, dusting the brownies.
Remove the brownies from the pan, cut into squares, and enjoy!