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

2, 15oz cans of black beans, rinsed

1 can pumpkin OR sweet potato puree OR 2 ½ C bananas

4 t vanilla extract

1 lb pitted Medjool dates (about 3 ½ C)

2 flax eggs (2 T ground flax meal + 5 T water) OR use 2 eggs

Dry

1 1/3 C almond meal (or oat flour i.e. powdered oats/almonds)

1 C cocoa powder

2 t baking soda

4 t baking powder

¼ t sea salt

Optional:

2 C chopped walnuts or 2 C semi-sweet chocolate chips

1. Preheat oven to 350 degrees
2. Prepare flax eggs (flax/water) in small dish, stir and allow to sit 5 min
3. Add dry ingredients in large mixing bowl and whisk to combine
4. In food processor, blend rinsed beans, add rest of ingredients except flax and mix until well combined
5. Add wet ingredients to dry ingredients including the flax/water mixture and stir until well combined (mixture should be thick, not pour-able). Add optional ingredients as desired
6. Put onto greased 8 ½ x 11 brownie pan and bake 50 minutes or until top is browning. Be sure to not let burn.
7. Let cool fully before slicing (if you have the patience). 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, or share your favorite recipe.

Cheers,

Linda