These brownies lifted me up during a tough time right after I broke my foot and have a special place in my heart.
This is a versatile recipe: change up the bean type, change up the chocolate type, the nut butter type, and have some fun! I love them with pinto beans and milk chocolate though.
Total time (from buttering to baked): 30 minutes. Makes 9×9″ pan of brownies.
Materials: Processor; measuring vessels; 9×9″ pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 180 grams beans (~1 cup depending on the bean)
- 5 Medjool dates, chopped
- 2 eggs
- 3 tbsp almond butter
- 180 grams milk chocolate melted in 1 tbsp butter
Instructions:
- Preheat the oven to 350˚F and butter a 9×9″ pan.
- Blend/process together all ingredients except for the chocolate. Melt the chocolate with the butter in the microwave. Slowly add to the blended mixture. Add additional chocolate chips if desired!
- Bake at 350˚F for ~20 minutes. Let cool completely before slicing (better the next day, too).
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