These have a nice soft interior. Their texture is more of a “chocolate dessert” and somewhat mousse-like compared to a “traditional” brownie (similar to the texture of the Sweet Potato Beet Brownies). Really good right out of the refrigerator or warm with ice cream. If you’re looking for a more traditional brownie texture but a brownie with beans, check out my favorite ever Bean Mud Brownies!
Total time (buttering through baking): 1 hour. Makes one 8×8″ square pan.
Materials: 1 mixing bowl; processor; measuring vessels; 8×8″ brownie pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 6 Deglet Noor (or 3 Medjool) dates
- ½ cup (3 oz) chocolate chips
- ½ cup milk
- ¼ cup (4 tbsp) oil
- 1 cup cooked beans
- 7 tbsp (4 oz) apple sauce
- 3 eggs
- ½ cup cocoa powder
- ½ tsp salt
- Additional chocolate chips or walnuts
Instructions:
- Preheat oven to 350˚F, and butter a brownie pan.
- Chop 6 Deglet Noor (or 3 Medjool) dates. Melt ½ cup (3 oz) chocolate chips (milk or dark) in ½ cup milk in the microwave.
- In a processor, mix: ¼ cup (4 tbsp) oil, 1 cup cooked beans, dates, and 7 tbsp (4 oz) apple sauce until relatively smooth. Transfer to mixing bowl.
- Stir in 3 eggs followed by the slightly cooled melted chocolate mixture.
- Add ½ cup cocoa powder and ½ tsp salt. Mix in additional chocolate chips or walnuts, if desired.
- Bake at 350˚F for 35-40 minutes, until brownies slightly crack at the edges. A knife may not come out clean. Importantly, let the brownies cool for a bit before cutting. As usual with brownies (especially with beans), I think these taste better the next day.
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