Prep 0 mins
Cook 1 hr
the brownies will not be firm until after they are baked and chilled completely. In other words, you would ideally make these one day and serve them the next. When they come out of the oven, they are more of a pudding texture which is certainly delicious, but you can’t slice them like a traditional brownie until they are 100% cold from the fridge. Just letting you know, m’kay? :) From: http://www.carrieonvegan.com/2012/10/12/healthy-vegan-friday-spinach-black-bean-brownies/
- 3 cups black beans, rinsed and drained
- 2 cups pitted medjool dates, soaked in 3/4 cup of water for at least 1 hour
- 1⁄2 cup unsalted almond butter
- 1⁄4 cup rolled oats (gluten-free if necessary)
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds
- 2 cups packed baby spinach leaves
- 1⁄3 cup carob powder or 1⁄3 cup cocoa powder
- nonstick cooking spray
- vanilla frosting
- 1⁄2 cup unsalted cashews
- 2⁄3 cup unsweetened soymilk
- 1 cup pitted medjool dates
- 1⁄2 teaspoon vanilla extract
- Preheat oven to 375 degrees.
- Lightly spray a large baking dish (I recommend 13″x 9″) with non-stick cooking spray and set aside.
- Combine all ingredients in a high-speed blender and process until smooth, adding a small amount of non-dairy milk if necessary to blend.
- Pour batter into baking dish and bake for at least 45 minutes. If the top of the brownies begins to burn during the last 10-15 minutes of baking, drop the temperature to 350 degrees.
- Let brownies chill completely before serving, preferably overnight in the refrigerator.
- Alternatively, you can bake the brownies at 300 degrees for 1 hour and then an additional hour at 225 degrees.
- Frosting: Combine ingredients in a high-speed blender and process until smooth. Note: it is not necessary to soak the dates for the frosting recipe.