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- Makes 16 brownies
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Black beans are the secret ingredient that make this plant-based twist on a classic recipe extra moist and chewy. Don’t worry about the bean flavor: It’s masked by the delicious combination of dark cocoa, dried cherries, and shredded coconut. A touch of cinnamon adds extra depth and warmth to this decadent dessert (make it gluten-free by using certified gluten-free flour). Simple to make and even easier to devour, whip up a batch of these brownies when your sweet tooth is craving a goodie that’s also good for you!
- 1 cup pitted dates
- ¾ cup whole wheat pastry flour
- ½ cup unsweetened dark cocoa powder
- 1 teaspoon regular or sodium-free baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 15-oz. can black beans, rinsed and drained (1½ cups)
- ¾ cup mashed ripe banana
- ½ cup unsweetened applesauce
- 1 tablespoon flaxseed meal
- 2 teaspoon pure vanilla extract
- ½ cup unsweetened dried cherries
- ¼ cup unsweetened coconut flakes
- Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper. In a bowl combine dates and ½ cup warm water; let stand at least 5 minutes to soften dates.
- In a large bowl sift together the next five ingredients (through salt). In a food processor or blender combine dates with soaking liquid and the next five ingredients (through vanilla). Process until smooth.
- Add bean mixture and the dried cherries to flour mixture. Stir to combine. Spread batter in prepared pan. Sprinkle coconut over top.
- Bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean and top starts to crack. Cool on a wire rack. Cut into 16 brownies. Store in an airtight container in the refrigerator up to 1 week or freezer up to 1 month.