Prep 20 mins
Cook 30 mins
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.
- 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 melted butter
- 1⁄2 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1⁄4-1⁄2 cup unsweetened cocoa powder
- 3 extra-large eggs
- 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.
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.
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!
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!!