Gluten-Free Fudgy Brownies
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Makes about 12 brownies
Black beans supply protein and fiber, and sweet potato adds beta-carotene and a subtle sweetness to complement the dates.
1½ cups cooked black beans, or canned, low-sodium black beans, drained
½ cup cooked and mashed sweet potato
2 Tbs. coconut oil
10 large Medjool dates, pitted and chopped small
½ cup applesauce
1½ tsp. vanilla extract
¼ cup honey, plus more to taste
¾ cup gluten-free flour mix
½ cup cocoa
1 tsp. baking powder
¼ tsp. salt
½ cup chopped walnuts
- Preheat oven to 350°F. Lightly oil an 8×8-inch glass baking dish.
- In a bowl or food processor, combine black beans, sweet potatoes, coconut oil, dates, applesauce, vanilla, and honey. Purée until very smooth.
- In a large bowl, sift together flour, cocoa, baking powder, and salt. Stir in wet ingredients to blend well; batter will be very thick. Taste batter, and adjust sweetening. If you prefer it a little sweeter, add 2 Tbs. more honey. Stir in walnuts.
- Transfer batter to prepared baking dish and bake until batter is set, about 40 minutes. Let cool, then carefully turn out of pan. Cut into 12 squares and serve.
per serving: 216 cal; 5g prot; 6g fat (2.5g sat fat); 40g carb; 0mg chol; 99mg sod; 6g fiber; 23g sugars
From: Superfood Desserts
See also: Almost Raw Pistachio Biscotti