Raspberry Fudgy Brownies
A brownie made with beans? You bet! The beans add fiber, calcium, and protein, making these brownies a nutrition indulgence.
Makes 16 Servings
Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper.
Combine the black beans, dates, jam, and vanilla in a food processor.
Blend until smooth.
Add the flour, cocoa powder, and sea salt and blend again.
Pour into the prepared pan and smooth the top with moist hands. If desired, sprinkle evenly with chocolate chips or spread with the raspberry jam.
Bake for 30 minutes. Remove from the oven and cool completely. Use the parchment paper to life the brownies out of the pan. Cut into 16 squares. Refrigerate for up to 1 week, stored in a covered container.
Per serving (1/16 of recipe):
Protein: 5 g
Carbohydrates: 30 g
Sugar: 14 g
Fat: 1 g
Calories from Fat: 7%
Fiber: 7 g
Sodium: 110 mg