These black bean brownies not only pack a protein punch, they have zero refined sugar, are grain-free (gluten-free), dairy-free (vegan), AND delicious – healthy enough for breakfast!

Black Bean Brownies

Wet Ingredients

• 1, 15oz can of black beans, rinsed
• 1/3 can pumpkin puree OR sweet potato puree OR mashed bananas
• 2 t vanilla extract
• ½ lb pitted Medjool dates (about 1 ¾ C) – soak if not soft
• 1 flax egg (1 T ground flax meal + 3 T water) OR use 1 egg
• 1/3 cup melted coconut oil
• Warm water to allow mixing

Dry Ingredients:

• ¾ C almond flour/meal (or another flour)
• 1/3 C cocoa powder
• 1 t baking soda
• 2 t baking powder
• pinch sea salt

Optional Ingredients:

• 1 C chopped walnuts or 1 C semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350 degrees
2. Prepare flax eggs (flax/water) in small dish, stir and allow to sit 5 min
3. De-pit the dates and soak in warm water if not soft.
4. In food processor, blend rinsed beans, and rest of wet ingredients except flax and mix until well combined. Pour in flax/water mixture while processing ingredients. Add warm water to help mixing (up to 1/4 C as needed).
5. Add dry ingredients together in large mixing bowl and whisk to combine
6. Add wet ingredients to dry ingredients and stir until well combined (mixture should be thick, not pourable). Add optional chocolate chips if desired.
7. Spoon into greased 8 x 8 brownie pan and if desired, press walnuts into the top. Bake 40-45 minutes or until toothpick comes out clean. Do not let burn. If desired, sprinkle with powdered Lakanto Monkfruit sweetener.
8. Let cool fully before slicing. Serve with berries, preserves, nut butter or plain. Freeze leftovers for a slice anytime.

Let me know your experience with making my favorite black bean brownie, and share any variations.

Cheers,

Linda