This is my favorite brownie recipe ! I prefer a fudgy brownie rather than a more "cake like" brownie.
Please note:
I have gotten feedback that some brand of beans have more liquid and the brownies are not firming up like mine do. It might be better to drain the bean liquid into a bowl and then add the bean juice as needed.
I use Bush's beans and there is 1/2 cup slightly thick liquid in the can.
Latest update: I think we have figured out why some people's brownies are not firming up like mine do. I use a silicone baking pan and they are using a metal baking pan. I tried with a metal baking pan and I did have to bake them longer to firm up - I baked them 10 more minutes on 350 and then I turned the temperature up to 400 and baked them 15 more minutes. Then they were firm.
1 can black beans (I did not drain - Bush's beans have 1/2 cup slightly thick liquid)
8 large medjool dates, sliced
1/4 cup unsweetened almond milk
1/3 cup natural almond butter or peanut butter
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1 and 1/2 Tbsp Ground Flaxseed
1/2 tsp baking soda
2 tsp vanilla extract
1/2 Tbsp apple cider vinegar
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1/2 cup chopped nuts (optional)
Directions:
Place the black beans, dates, milk and almond/peanut butter in a blender and blend until smooth.
Add the rest of the ingredients (EXCEPT the nuts) to the blender and blend until all ingredients are completely combined.
Mixture will be on the thick side.
Mix in the nuts (if using).
Spread batter into an 8x8 pan (I line the pan with parchment paper) and bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in the center comes out clean.
My favorite food processor is the KitchenAid 7-Cup Food Processor.
For blenders, I use both the Vitamix Blender and Ninja Master Prep Professional Blender
For blenders, I use both the Vitamix Blender and Ninja Master Prep Professional Blender
