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The next time you’re craving rich, chewy, densely chocolaty brownies, make a batch of these. Cooked black beans keep them lusciously moist, while date syrup (also called date molasses) lends a caramel-like sweetness. If you can’t find date syrup at the store, you can make your own by simmering equal amounts of chopped dates and water in a saucepan for 30 minutes, then allowing the mixture to cool before puréeing until smooth. The syrup can be strained through cheesecloth for more of a syrupy consistency, if desired. Store these healthy brownies in an airtight container for up to three days.

Recipe from chefajwebsite.com

Healthy Brownies

Ingredients

  • 1 (15-ounce) can no-salt-added black beans, drained and rinsed (or 1½ cups cooked)
  • 1 cup pure date syrup
  • ½ cup unsweetened cocoa powder
  • ¾ cup rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Unsalted pistachio nuts, finely chopped (optional)
  • Vegan semisweet chocolate pieces (optional)

Instructions

  1. Preheat the oven to 350°F. Line an 8- or 9-inch round cake pan with parchment paper (or use a silicone cake pan).
  2. Combine the beans, date syrup, and cocoa powder in a food processor; process just until smooth. Add the oats, baking powder, and baking soda; process just until combined.
  3. Spread batter into the prepared cake pan. Sprinkle with pistachios and chocolate pieces (if using). Bake for 35 minutes. Cool on a wire rack. Cut into wedges.

Comments (56)

(4.86 from 36 votes)
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L Reg3 days ago
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When you list “date syrup” does this mean the product such as Date Lady date syrup or a homemade date syrup that is more like a paste and includes all the date fiber?

BlakeMakes1 week ago
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I made this last night and cannot believe how delicious it was! They taste just like Little Debbie’s Cosmic Brownies! What’s even better, my kids devoured them! I loved being able to tell them after the fact that they’re made with black beans. We’ll finish off the pan today (Day 2), I’m sure of it. Looks like I’ll be making a batch of these weekly, if not daily. 😉

Kathy2 weeks ago
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Very good, vegan or not

Selma H.3 weeks ago
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I love this recipe. I’ve made it a handful of times already and it’s one of the few ways I can get my 3 year old to eat beans at the moment. Thank you!

Stacey Coia Gabryszek3 weeks ago
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I don’t have a food processor so I put the beans and syrup (and a tablespoon of vanilla) in the blender until smooth. I put all of the dry ingredients, including the cocoa, into a large bowl. I added the liquid mixture to the dry mixture and used a hand mixer to blend. Worked perfectly.

The only suggestion I would make on this recipe is to double it because 8 brownies this good won’t last!

Kristina4 weeks ago
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I am very picky about brownies. These are absolutely amazing! I used Date Lady date syrup and followed it exactly. So excited to have a delicious brownie again!!!!!!!

Lizzy4 weeks ago
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These are seriously easy and delicious. They’re not going to be like a traditionally full-fat brownie, but are hands-down the best healthy alternative I’ve ever had. I’ve made these 4 times now, once with bottled, date syrup, once with dates/water blended first into syrup, and twice with maple syrup. I’ve even made these in an old blender while visiting my parents, just pulsed oats first. I like to add a few tablespoons strong coffee and because I only have a toaster oven, I bake at 325 for 20-30mIn depending on how thick they are. I’ve made in aluminum pans and ceramic, and as long as you keep an eye on them toward the end of baking they’ll come out fine.

Kendra B2 months ago
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Just made these! OMG! They are so yummy! My husband loves them too! Super moist and not overly sweet. Love these brownies!

Tara Baker1 month ago
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These are so delicious!
Is there a nutritional breakdown for these? How many calories etc per serving?

Kl2 months ago
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These are AWESOME. I added blueberries, crystalized ginger, apricots, almonds, walnuts and then rolled them into balls and covered in long shredded coconut…

Eva2 months ago
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Deserts look delicious

Shannon2 months ago
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I’ve already made these twice and they are delicious! Not overly sweet which is why I like them and also very filling. I didn’t have date syrup so I used maple syrup and they came out so good.

Teresa Cabrera2 months ago
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Because I was in a hurry to try this recipe and didn’t have date syrup, I decided to improvise. I had dates on hand and just pulled with water until I had a good consistency. I added all other ingredients and am so impressed on how moist these brownies are. Thank you for this great recipe.

Mark Atkins2 months ago
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Made these last week, turned out great, even my wife, who is not plant based, loved them! Thanks FOK.

Amy2 months ago
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I used organic maple syrup vs date syrup and they were delicious !!! I would love to know the nutritional information of this receipe.

Dawn2 months ago
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Just find the nutritional info for each item at the quantity used in the recipe, then divide by how many servings you’re portioning it into. (It’s always better for me when I do it that way, especially if I decide to make substitutions or measurement changes.)

Cathy2 months ago
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How much maple syrup did you use?

Anna Chang3 months ago
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These brownies were delicious! My husband who is a tough critic loved them. I also added 1TBS of vanilla and a splash of coffee to the batter to enhance the chocolate. Will definitely be making these again. I also think you could sub maple syrup for the date syrup.

Magic Brownies3 months ago
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Made exactly as recipe calls for . Simple and delicious! No one will know they are eating beans or healthy!

Alena3 months ago
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To meet my pantry inventory, I used some sweetener (erythrit) and a cup of water instead of the dates syrup. Also 2 extra tbsp cocoa powder and a pinch of salt. What a nice treat for a Sunday 🙂

Maria Schexnaider2 months ago
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They weren’t awesome as the recipe stated above?

Deb2 months ago
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Hands down the best chocolatey brownies ever!! Love that they’re plant-based and healthy too. You don’t taste the beans at all – just yummy deliciousness! Not sure why the recipe states these take an hour to make..they mix right up in the blender (3 minutes tops) and bake for 35 minutes – so super easy and quick to make. We use D’Vash date syrup and add some Guittard Extra Dark Chocolate chips (63% cacao) on top for complete chocolate nirvana.

Tracy3 months ago
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How much Erythitol did you use?

Chocaholic3 months ago
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Can coconut or almond flour be used instead of oats?

Ashu Thakur3 months ago
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If we don’t have canned black beans what alternative can be used ?

Gautam2 months ago
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You could cook the black beans from scratch too. I do that in my instant pot and it’s super easy!

Staci3 months ago
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I was thinking I may try baked sweet potato or white beans

Kanthi3 months ago
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It didn’t work for me. I made the date syrup as per the instructions given before the recipe. It turned out to be a paste and not a syrup. I used dates and water in equal parts by weight. I don’t have a big food processor and I used my vitamix. It couldn’t blend all the ingredients without the help of some liquid and I had to use 2 cups of water to get it to blend. I continued to bake it for 1 hr and it was as wet the batter.
I am a baker and I have baked a lot of regular cakes and brownies which means that I can follow instructions to the t.
I am not sure what I did that was wrong. Should I be using a store bought date syrup? It’ll be helpful if the author puts in a link to the ingredients he/she used.
Clearly I am very disappointed!!!

Cath4 weeks ago
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I make these often using my nutribullet blender with the cheap pitted dates instead of date syrup. Pour 1 cup boiling water over 1 cup dates and soak for 10 minutes. Wizz all dry ingredients in blender. Tip in bowl. Wizz dates and soaking water with black beans. Fold wet ingredients into dry ingredients and bake. Works every time.

Amanda2 months ago
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Hi Kanthi, check out Dr Michael Greger’s date syrup recipe, it’s just soak dates with hot water and it comes out like a syrup

Kaye Smith3 months ago
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Sounds interesting but more fiber rich foods could have been added.

Donna3 months ago
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Where is the nutrition info? Looking for calorie count, because you know if I make these, I’ll want to eat them all in one day!

Debbie3 months ago
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I used Monk fruit sugar instead of date syrup to reduce calories and carbohydrates dramatically. I also added a little bit of vanilla. It needed more liquid so I put it in a little almond milk and to bind it I added a quarter of a cup of flaxseed meal and water

Michelle3 months ago
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How much monkfruit sweetener did you use?

Sandy LV3 months ago
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OMG! I must admit I was a bit skeptical at first so I made a half recipe in an 8 in loaf pan & baked it for 25 mins. I ate half if it when it was barely cool. So good. Satisfies any sweet tooth.

Jo3 months ago
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Can you substitute the black beans with another kind. Maybe chickpeas or Northern White beans?

Victoria3 months ago
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I tried the recipe using ¾ cup of Carob powder instead of the cocoa powder, and my husband and I thought they were great! Best of all, he can now have a brownie, and not get a migraine as he would have with the chocolate. Thanks for the recipe!

Victoria3 months ago
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I haven’t made these yet, but wonder if anyone has substituted carob powder for the chocolate. Chocolate being a trigger for husband’s migraines, I want to try carob.
Thank you.

MaryBeth Wehbe3 months ago
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Look at reply above yours!:)

Elaine3 months ago
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Really good but I purchased ready-made date syrup (which was really hard to find in my area – had to get it on Amazon) and they were way too sweet. Maybe instructions should be included in the notes of the recipe for the homemade version of the syrup (in the comments) so no one else makes the same goof.

Mary3 months ago
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I made this recipe for our Mother’s Day dinner. This was so easy to make and so chewy and delicious!

tamashiro & speed3 months ago
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mahalo nui loa
ippe nifee debiru

Jane3 months ago
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How do I make date syrup

Mary Hickcox3 months ago
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1 lb medjool dates pitted, 4 c of water. chop up in food processor. Simmer in water for about 30 minutes. After cooled, pulse again in food processor.

VeggieTater3 months ago
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I love these dense fudgy brownies! I never seem to have enough ingredients on hand when I go to make something, and often sub. Once I only had half the cocoa so added some strong coffee to amp up the chocolatiness. I didn’t have enough dates last time and made up the difference with pureed prunes, raisins and apricots instead of resorting to sugar… still delicious. Where there’s a will there’s a way!

Xena3 months ago
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Swap out the black beans for adzuki beans and they turn out even better! Same texture but the adzuki are a sweeter, less beany tasting bean 😀 yum

Janet Nagy Hanley3 months ago
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Wow! These are irresistible brownies!All the family raves about them!!! I baked them in mini muffin silicone pan and I plant a walnut on top or a pecan. Bake on 350 for 18 minutes.
These are a must have dessert at any party. They are so cute on a fact tray!

Kimberly3 months ago
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These didn’t taste like brownies at all and were very dense. The batter tasted okay but once they were cooked I didn’t even want to eat one. 2 stars because my husband liked them.

Diamond3 months ago
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Don’t let the title scare you away if you have a sweet tooth like me! Super rich and yummy. It doesn’t feel like I’m missing anything.

Merry3 months ago
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All the chocolate without the guilt! I couldn’t resist licking the mixing spoon afterwards…

ian h.3 months ago
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SO good for any brownie cravings. Trader Joe’s is my go-to store to find vegan chocolate chips!

Sweettooth3 months ago
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Went with both the nuts and the chocolate.

JY3 months ago
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A healthy yet deliciously rich brownie! Super easy to make and so moist.

Jennifer3 months ago
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Browni-licoius

Andi3 months ago
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So delicious!

Therese McMahan3 months ago
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These brownies are so good. This would be a good item to take to a potluck. No one would ever guess the base is black beans.

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Chef AJ

Chef AJ has been devoted to a plant-exclusive diet for over 44 years. She is the host of the television series Healthy Living with CHEF AJ airing on Foody TV. A chef, culinary instructor, and professional speaker, she is author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight and the best-selling books The Secrets to Ultimate Weight Loss:  A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction and Lose Weight Without Going Hungry and Own Your Health. Chef AJ was the executive pastry chef at Santé Restaurant in Los Angeles where she was famous for her sugar-, oil-, salt- and gluten-free desserts.  These recipes can be found in her upcoming book A Date With Dessert. She is the host of YouTube show Chef AJ Live, which broadcasts live daily. She is proud to say that her IQ is higher than her cholesterol.  In 2018 she was inducted into the Vegetarian Hall of Fame.

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