Raspberry Fudge Brownies

Raspberry Fudge Brownies

Chocolate Bread, Fudge, Brownie, Snack....call it what you want, but it's good!! A healthy wholesome snack that provides nutrition for everyone: young and old! This recipe uses black beans which lends a thick protein rich texture!

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Raspberry Fudge Brownies

Author: Stacey Heiny

Chocolate Bread, Fudge, Brownie, Snack....call it what you want, but it's good!!

Ingredients

• 2 15 oz cans black beans (no or low sodium) drained and rinsed
• 1 heaping cup pitted medjool dates
• 10 oz all-fruit raspberry jam (could sub maple syrup or date syrup if raspberry isn't your fav)
• 2 tsp pure vanilla extract or better yet, 1 tsp vanilla bean powder
• 1/4 cup + 2 Tbs whole-wheat flour or gluten free substitute
• 1 cup raw cacao, cocoa or carob powder
• 1 Tbs baking powder (always get aluminum free)
• Dash salt if you need
• 1/2 cup raspberry all-fruit jam for topping (optional)

Instructions

1. Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with unbleached parchment paper.
2. Combine the black beans, dates, jam, and vanilla in a food processor & blend until smooth
3. Add the flour, cocoa powder, baking powder, sea salt and blend again.
4. Pour into the prepared pan and smooth the top with a spatula. Spread with the raspberry jam if using.
5. Bake for 30-45 minutes. The toothpick method kind of works here, but kind of doesn't so you are going to need to trust your nose and gut on if these are all the way done or not.
6. Remove from the oven and cool completely if you can wait that long. Use the parchment paper to lift the brownies out of the pan. Cut into squares.
7. Refrigerate for up to 1 week, stored in a covered container. Or eat thm straight from the freezer - so delicious!

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