Best Kates Black Bean Brownies Sweetened With Medjool Dates Recipes

SUGAR-FREE VEGAN BLACK BEAN BROWNIES

Steps:

• If your dates are dry, start by soaking them in boiling hot water for 20 minutes to soften them up. Skip this if your dates are fresher and moist.
• Preheat oven to 180 c / 300 F. Lightly grease or line a 8x8 square baking pan.
• In a food processor, place in rolled oats and blend until a flour like consistency forms, about 30 seconds.
• Place the rest of the ingredients and blend until a smooth batter forms. Feel free to stir in some chocolate chips.
• Transfer the batter to the baking pan. Using the back of a spoon or spatula, smooth out the batter. Optionally, top it with more chocolate chips.
• Bake it in the oven for 25-30 minutes, or until a toothpick comes out fairly clean. A few crumbs left is generally ok.
• Let the vegan black bean brownies cool to room temperature in the pan before slicing into it and enjoy !

BLACK BEAN BROWNIES (SBD)

Steps:

• Preheat oven to 350°F.
• Mix all ingredients in a food processor or blender until smooth-you will have to scrap down the sides a few times to make sure it is evenly blended.
• Pour into an 8x8-inch pan sprayed with non stick cooking spray.
• Bake at 350°F for 30-40 minutes or until a toothpick inserted into the center comes out clean.
• Sprinkle additional cocoa powder on top if desired.
• Cover with saran wrap to keep fresh or freeze in individual pieces and defrost in the microwave whenever those munchies set in!

THE BEST BLACK BEAN BROWNIES (FLOURLESS)

Steps:

• Preheat oven to 350°F
• Butter an 8-inch baking pan.
• Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth.
• Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan.
• Bake the brownies for 30 to 35 minutes, or until just set in the center.
• Cool before cutting into squares.

AMAZING BLACK BEAN BROWNIES RECIPE(COURTESY OF ANIA CATALANO)

Steps:

• Preheat the oven to 325 degrees. Line an 11 x 18 inch rimmed baking pan(sheet pan or jelly roll pan) with parchment paper and lightly oil with canola oil spray.
• Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
• In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
• In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
• Add the bean/chocolate mixture tot the coffee/chocolate mixture. Stir until blended well.
• Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using and electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated).

BLACK BEAN BROWNIES

Steps:

• Preheat the oven to 350 degrees.
• Combine all the dry ingredients.
• Drain a can of black beans and rinse thoroughly until the water runs clear. Return the black beans back to the can and fill with water. Puree the beans and water. Add the puree to the dry mix along with the vanilla and extra cup of water. Stir to combine.
• Pour the batter into a greased 9×13 pan. Bake for 25-30 minutes, rotating the pan around halfway through. When the brownies are finished they should be firm in the center and the edges will be slightly puffy and starting to pull away from the sides.
• Let brownies cool completely then use a 2×2 in cookie cutter to cut into 24 squares.
• Optional: 1 1/2 cup walnuts (will add extra calories, though!).