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Peanut Butter Black Bean Brownies Servings - 12 brownies Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
Moist and delicious sugar free and flourless brownies made with black beans, dates, and peanut butter. Decadent can be healthy, you have to taste them to believe, so don't be shy! Prep Time 10 minutes Cook Time 25 minutes

Ingredients:

• 1 15 oz can no-salt added black beans
• 1/3 cup cocoa powder (not dutch processed is preferred)
• 3/4 cup chopped medjool dates (substitute 1/2 cup date sugar) (Buy on-line)
• 1/4 cup tahini (substitute 1 small avocado, canola oil, or olive oil)
• 3/4 cup non-dairy milk (plain or vanilla - unsweetened)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 2 Tablespoons creamy natural peanut butter (substitute almond butter)
• 1/4 cup dark, non-dairy chocolate chips (optional)
• 1/4 cup walnuts, crushed (optional)

Special Equipment:

Food Processor

 

Preparation Method:

Note: If using tahini, the batter may be a little thick. You can add an additional 1/4 cup of non-dairy milk if desired.
Preheat oven to 350°F.

Drain and rinse the beans. Place beans, cocoa powder, chopped dates (or date sugar), tahini (or avocado or oil), non-dairy milk, and baking powder into a food processor bowl and blend until completely smooth, stopping to scrape down the sides as necessary. The batter will be very thick, but don't worry because it will come out very moist.

Liberally spray an 8 x 8 inch baking pan with non-stick spray and spread the batter evenly into the pan. Spoon dollops of peanut butter evenly spaced across the top of the batter and swirl with a knife. Sprinkle the top with chocolate chips and walnuts if desired.

Place into the oven and bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before cutting or removing from the pan.