Kate's Black Bean Brownies Sweetened With Medjool Dates

"Medjool dates are the only sweetener used in these black bean brownies. This is a decadently fudgy and chocolaty brownie which does not taste at all like black beans or dates. You'll be addicted for life."
 
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photo by Garden Gate Kate photo by Garden Gate Kate
photo by Garden Gate Kate
Ready In:
50mins
Ingredients:
7
Yields:
6 brownies
Serves:
6
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ingredients

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directions

  • Preheat oven to 350 F degrees. Generously grease 8" by 8" baking pan.
  • In food processor, place dates, 2 cups black beans, and oil or butter 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.) Mixture should taste deeply fudgy and chocolaty and not taste like black beans, dates, or overly sweet. Mixture should taste like rich dark chocolate but not bitter. Allow food processor to blend for 3 to 5 minutes without stop to emulsify.
  • Pour batter into deep bowl. Add eggs and combine with electric mixer.
  • Pour batter into greased baking pan. Bake until slightly firm on top and 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 refrigerator or freeze. Brownies are still delicious when they are eaten slightly cold.

Questions & Replies

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Reviews

  1. Yum yum! I used about 15 dates also, once I finally found them - my regular grocery store didn't have them. Kids liked them too, yay! Made for PAC Spring '12.
     
  2. These were great! I had to try them because I just couldn't believe you could make brownies without flour! I made them three times, and the first time, I used an oil substitute, trying to really change them to ultra-healthy brownies. They were sweet but the consistency was not quite right. The second time, I used a 1/2 cup of applesauce (a kid's snack pack) in place of the oil, half the dates (about 10), and added 1/2 cup cocoa powder, and then threw some mini baking chocolate chips on top. The consistency was just right, but it needed to be a little sweeter. The third time, I increased dates to 15, and left the cocoa and applesauce at 1/2 cup each and they were awesome!. I think nuts would be a great addition, too. Thanks for the recipe!
     
  3. Excellent recipe! Easy to follow and my 3 year old ate it all up. I added a ripe banana as well to sweeten it up a bit more.
     
  4. LOVE THESE!! I use 1/2 dates and 1/2 pitted prunes. Also add about 1/2 cup instant (decaf) coffee so the batter is less stiff!! CRAVE-able!!! Thank you, Kate-- for a TRULY sugar-free, scrumptious brownie!!
     
  5. I made the recipe the same but used egg whites instead of whole eggs. They are not as sweet as I would like them to be so maybe next time I will add 5 more dates. Also I can still taste some of the black beans flavor even though I used 1/2 cup cocoa powder and even a bit more melted butter and vanilla extract. So not sure if maybe my batch of dates were not as sweet as they should be?
     
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RECIPE SUBMITTED BY

<p>My grandfather did not speak or read a word of English when he moved to America from China at eleven years old. With a lot of hard work, he proudly became an US citizen and began his own Cantonese restaurant in Kingston, NY, from the ground up. He is not a trained chef but has a natural gift for combining unexpected flavors and ingredients into the most delicious dishes. Although the food on the menu is the absolute best Chinese food in the country, the really out-of-this-world dishes are the ones that he serves his family in the back of the restaurant. He doesn't read cookbooks or write down any of his recipes; all his creations are original. Growing up, I spent every summer with him eating these foods. Every morning, we would pick fresh vegetables from his garden that he would use to make the noon and evening meals with. He stuffed garden zucchini the size of my arm (of course, my arm was smaller then) with fresh lobster and shrimp. This is just one example of a simple summertime lunch for him. Without a doubt, his cooking is the greatest influence on my tastes in foods and my own recipes.</p>
 
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