A healthier alternative dessert, Black Bean Brownies!
BLACK BEAN BROWNIES SWEETENED WITH MEDJOOL DATES
– 2 cups cooked black beans, rinsed and drained (canned is fine)
– 1 cup Medjool dates, pitted (about 20 large dates)
– 3 tablespoons oil or 3 tablespoons ghee
– 1⁄2 teaspoon baking soda
– 1 tablespoon vanilla extract
– 1⁄2 cup unsweetened cocoa powder
Preheat the oven to 350 F degrees. Generously grease 8″ by 8″ baking pan.
In a food processor, place dates, 2 cups black beans, and oil or ghee and puree until smooth.
Add baking soda, vanilla, and 1/4 cup cocoa powder and puree until completely smooth.
Taste and add additional cocoa powder, one tablespoon at a time, pureeing and taste testing after each addition, as desired. Taste testing is necessary because dates often vary in sweetness. (I use 1/2 cup cocoa powder because I prefer my brownies to taste like dark chocolate.) The mixture should taste deeply fudgy and chocolaty and not taste like black beans, dates, or overly sweet. The mixture should taste like rich dark chocolate but not bitter. Allow the food processor to blend for 3 to 5 minutes without stopping to emulsify.
Pour batter into a deep bowl. Add eggs and combine with an electric mixer.
Pour batter into a greased baking pan. Bake until slightly firm on top and the edges pull away from the sides of the pan for 30 minutes.
Allow to cool slightly and cut into 6 pieces. Eat while warm. Store in the refrigerator or freeze. Brownies are still delicious when they are eaten slightly cold.
3 large eggs