Fudgy Mocha Black Bean Brownies
These brownies are so moist and delicious, no one will guess what's in them! A little black (bean) magic!
Ingredients
- 1 cup very strong brewed Purity Coffee
- 1 cup dried Dates, pitted
- 1 1/2 cups (1 can) low sodium Black Beans, drained and rinsed if canned
- 1/4 cup Pumpkin Puree
- 1 tsp Vanilla extract
- 2 Tbsp Pure maple syrup (optional - if you want sweeter brownies)
- 2/3 cup Cocoa powder
- 2/3 cup Whole wheat flour
- 2 Tbsp ground Chia Seeds
- 1 tsp Baking Powder
- 1/4 cup chopped Pecans (optional)
Instructions
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To the very strong, hot brewed coffee, add the dates, and allow to soak at least 20 minutes.
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After 20 minutes, pour the coffee and dates into your high-speed blender, and blend on high until very smooth. Set aside.
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Preheat oven to 350 degrees.
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To a food processor, add black beans, pumpkin puree, vanilla, and sweetened coffee syrup (and maple syrup if using). Process on high until the mixture is smooth.
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Meanwhile, combine the remaining ingredients (except pecans) in a bowl and stir to combine.
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Add the dry ingredients to the food processor, and pulse to mix.
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Transfer the mixture to an 8x8 or 9x9 brownie pan, lined with parchment paper. Sprinkle pecans over the top, if desired.
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Bake for about 30 minutes, until cracks begin to form on the top, and the edges are visibly cooked.
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Allow to cook in pan for 10 minutes before removing to a wire cooling rack.
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Allow to cool completely before slicing. Sprinkle with powdered sugar if desired.