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  1. Recipe

Raspberry Fudgy Brownies

16 servings

Source: The Vegan Starter Kit by Neal Barnard, MD; recipe by Christine Waltermyer

A brownie made with beans? You bet! The beans add fiber, calcium, and protein, making these brownies a nutritious indulgence.

About the Recipe

136 Calories · 5 g Protein · 7 g Fiber
Dessert
Nut-free

Ingredients

Makes 16 Servings


  • low-sodium black beans, drained and rinsed (2 15-ounce cans)
  • pitted dates (1 cup)
  • all-fruit raspberry jam (1 cup)
  • pure vanilla extract (2 teaspoons)
  • whole-wheat pastry flour (1/4 cup plus 2 tablespoons)
  • unsweetened cocoa powder (1 cup)
  • sea salt (1/4 tsp. )
  • mini chocolate chips or 1/2 cup raspberry all-fruit jam, for topping (1/2 cup), optional

Directions

  1. Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper.



  2. Combine the black beans, dates, jam, and vanilla in a food processor.



  3. Blend until smooth.



  4. Add the flour, cocoa powder, and sea salt and blend again.



  5. 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.



  6. 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.



Nutrition Facts

Per serving (1/16 of recipe)

Calories: 136
Protein: 5 g
Carbohydrates: 30 g
Sugar: 14 g
Fat: 1 g
     Calories from Fat: 7%
Fiber: 7 g
Sodium: 110 mg

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